Hot cumin lamb wrap with crunchy slaw & spicy mayo

Method7 steps

1. 1

   Step 1: Heat a griddle pan. Rub all four lamb leg steaks with the olive oil (2 tsp), the heaped teaspoon of ground cumin (1 heaped tsp), and salt and pepper to taste.

   Uses 4 small lamb leg steaks · 2 tsp olive oil · 1 heaped tsp ground cumin · Salt for lamb seasoning, to taste · Pepper for lamb seasoning, to taste

2. 2

   Step 2: Griddle the seasoned steaks for about three to four minutes on each side, until cooked through to at least 63°C / 145°F in the thickest part. Transfer them to a plate and rest for at least three minutes before slicing, retaining their resting juices. Continue griddling as needed to reach that temperature.

   Uses All four oil-and-cumin-seasoned steaks

3. 3

   Step 3: Wash and coarsely grate the carrots (2), wash and finely slice the spring onions (2), and remove damaged cabbage (400 g) leaves before washing and very finely slicing the cabbage. Stir the sugar (1 tbsp) into the white wine vinegar (3 tbsp) until dissolved. Toss in all the prepared vegetables and season the slaw with salt and pepper to taste.

   Uses 1 tbsp sugar · 3 tbsp white wine vinegar · 2 carrots, coarsely grated in step 3 · 2 spring onions, finely sliced in step 3 · 400 g white cabbage, very finely sliced in step 3 · Salt for slaw seasoning, to taste · Pepper for slaw seasoning, to taste

4. 4

   Step 4: Roughly slice two of the five sweet Peppadew peppers and set these garnish slices aside. Blitz the other three whole peppers with all the mayonnaise (3 tbsp) in a food processor. Warm all four pita breads following their pack directions, then split them to make pockets ready for filling.

   Uses 5 Peppadew peppers: roughly slice 2; blend remaining 3 · 3 tbsp mayonnaise · 4 large pita breads, warmed and split in step 4

5. 5

   Step 5: After the full meat rest, slice the cooked lamb steaks and trim away any excess fat. Put a heap of the prepared slaw into each opened warm pita pocket and add the sliced lamb. Drizzle the actual resting juices over the lamb, spoon in the pepper mayonnaise and scatter in the reserved sliced peppers.

   Uses All four rested cooked lamb steaks and their plate juices · All four opened warm pita pockets, the pepper mayonnaise and the two sliced garnish peppers · A heap of prepared slaw for each of four pita pockets

6. 6

   Step 6: Close the four filled pita pockets gently and serve while the lamb and bread are warm.

   Uses All four pita pockets filled with lamb, slaw, pepper mayonnaise and garnish

7. 7

   Step 7: Serve any prepared slaw left in the bowl alongside the filled pita pockets.

   Uses Any actual prepared slaw left after filling the four pockets