Hot cumin lamb wrap with crunchy slaw & spicy mayo

Name: Hot cumin lamb wrap with crunchy slaw & spicy mayo
Prep time: 24 min
Cook time: 5 min
Total time: 29 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 lamb legs; 2 tsp olive oil; 1 tsp ground cumin; 1 tbsp sugar; 3 tbsp white wine vinegar; 2 carrots; 2 green onions; 14 oz white cabbage; 5 sweet peppadew pepper; 3 tbsp mayonnaise; 4 pita bread

A Turkish dinner. Ready in about 29 minutes. Difficulty: medium.

24 minPrep (about)
5 minCook (about)
29 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

6 lamb legs

Fresh & other

1 ½ tbsp sugar
3 carrots
3 green onions Shopping tip: Green onions (scallions).
1.3 lb white cabbage Shopping tip: Green cabbage (UK: white cabbage).
8 sweet peppadew pepper
6 pita bread

Sauces & oils

1 tbsp olive oil
¼ cup + 1 ½ tsp white wine vinegar
¼ cup + 1 ½ tsp mayonnaise

Spices & seasonings (1): ground cumin

1 ½ tsp ground cumin

How to make it

Steps in our own plain words.

Heat a griddle pan.
Rub the lamb steaks with some seasoning, cumin and the oil.
Griddle for around 3-4 mins on each side until cooked to your liking.
Place to one side on plate to rest.
Mix the sugar into the vinegar until dissolved in a large bowl.
Add the some seasoning, cabbage, spring onions and carrots.
Toss together.
Blitz your whole peppers plus the mayo in a food processor.
Add a heap of the salad to every flatbread.
Slice your lamb, trimming off any excess fat plus lay over the top of your salad, drizzling with the resting juices.
Spoon over your mayo and scatter with some of the sliced peppers.
Roll up and eat.
If using pitta, split and stuff.
Serve any extra salad on the side.