Summer lamb with carrot & fennel salad
Don't save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors
- Prep: 15 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 450g lamb neck fillet
- olive oil
- juice 1 lime
- 1 tbsp fennel seed, toasted and roughly crushed
- 1 carrot, grated
- 1 small red onion, finely chopped
- 4 pitta breads
- 2 Little Gem lettuces, leaves separated
Method
-
Rub the lamb with a little oil and half
the lime juice, then season with salt and
pepper. Barbecue or cook in a hot griddle
pan for 10-15 mins, turning occasionally.
Remove from the heat, cover with foil
and set aside to rest.
-
Meanwhile, whisk the remaining lime
juice and the fennel seeds together with
some salt and pepper and a little olive oil
in a large bowl. Add the carrot and red
onion, then mix well.
-
Warm the pitta breads on the barbecue
or griddle pan, then make a slit in each to
form a pocket. Slice the lamb and stuff
into the pittas with the carrot salad and
lettuce leaves.
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