Step 1 of 5
Hot Cumin Lamb Wrap with Crunchy Slaw and Spicy Mayo
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.
Step 2
In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, scallions, cabbage and seasoning. Toss together.
Step 3
Blitz the peppadew peppers and mayonnaise in a food processor until smooth.
Step 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.
Step 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.
