Summer lamb with carrot & fennel salad

Summer lamb with carrot & fennel salad

Don’t save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors

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

Instructions: 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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