Hot Cumin Lamb Wrap with Crunchy Slaw & Spicy Mayo

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 small lamb leg steaks
• 2 tsp olive oil
• 1 heaped tsp ground cumin
• 1 tbsp sugar
• 3 tbsp white wine vinegar
• 2 carrots, coarsely grated
• 2 spring onions, finely sliced
• 400g/14oz white cabbage, very finely sliced
• 5 sweet peppadew peppers, 2 roughly sliced
• 3 tbsp mayonnaise
• 4 large pitta or flatbreads, warmed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rub the lamb steaks all over with the olive oil and ground cumin. Heat a dry heavy frying pan over high heat until very hot.

2. Cook the lamb steaks for about 3 to 4 minutes per side until browned and cooked through to at least 145°F (63°C) in the thickest part. Rest them on a board for 3 minutes, then slice thinly.

3. While the lamb cooks, stir the sugar into the white wine vinegar until dissolved. Toss with the cabbage, carrots and spring onions in a bowl.

4. Blend or finely chop the 3 whole peppadew peppers and stir them into the mayonnaise to make a spicy mayo.

5. Warm the pitta or flatbreads. Spread each with spicy mayo, add sliced lamb, the slaw and the 2 roughly sliced peppadew peppers, then roll up to serve.