Hot Cumin Lamb Wrap with Crunchy Slaw and Spicy Mayo

Ingredients

• 4lamb leg steaks, small
• 2 tspolive oil
• 1 tspground cumin
• 1 tbspsugar, for slaw dressing
• 3 tbspwhite wine vinegar, for slaw dressing
• 2carrots, grated or julienned for slaw
• 2scallions, sliced
• 400 gwhite cabbage, shredded for slaw
• 5sweet peppadew peppers, whole; blended into mayo
• 3 tbspmayonnaise
• 4flatbread, large; or substitute pitta bread

Method

1. 1

   Heat a griddle pan. Rub the lamb steaks with the oil, cumin and seasoning. Griddle for 3 to 4 minutes on each side until cooked to your liking. Remove and rest on a plate.

2. 2

   In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, scallions, cabbage and seasoning. Toss together.

3. 3

   Blitz the peppadew peppers and mayonnaise in a food processor until smooth.

4. 4

   Pile a heap of slaw onto each flatbread. Slice the lamb, trim any excess fat and lay on top of the slaw, drizzling over the resting juices.

5. 5

   Spoon over the peppadew mayo and add a few sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra slaw on the side.