Hot cumin lamb wrap with crunchy slaw & spicy mayo

Ingredients

• 4 small Lamb Leg
• 2 tsp Olive Oil
• 1 tsp Ground Cumin
• 1 tablespoon Sugar
• 3 tablespoons White Wine Vinegar
• 2 Carrots
• 2 sliced Spring Onions
• 400g White Cabbage
• 5 Sweet Peppadew Peppers
• 3 tablespoons Mayonnaise
• 4 large Pita Bread

Instructions

1. Heat a griddle pan until hot. Rub the lamb steaks with the olive oil, ground cumin, salt and pepper. Grill for 3–4 minutes on each side, or until cooked to your liking. Transfer to a plate and leave to rest.
2. Meanwhile, make the slaw. In a large bowl, mix the white wine vinegar and sugar until dissolved. Add the carrots, cabbage and spring onions, season and toss well.
3. For the spicy mayo, blitz the sweet pickled peppers with the mayonnaise until smooth.
4. Slice the rested lamb, trimming off any excess fat if needed. Warm the flatbreads or pitta breads.
5. Pile some slaw onto each bread, top with the lamb slices and spoon over any resting juices. Drizzle with the spicy mayo, add a few slices of pepper and roll up, or split and stuff the pitta. Serve straight away, with extra slaw on the side.

instructions_source: editorial-classic