Griddled cumin lamb steaks wrapped in flatbread with a crunchy carrot and cabbage slaw and a sweet, spicy Peppadew mayo. A bold, satisfying handheld meal.
This hot cumin lamb wrap is a flavour bomb — spiced griddled lamb tucked into flatbread with a crunchy vinegar slaw and a smoky-sweet Peppadew mayo. It's fast, fresh and endlessly satisfying, with every bite hitting savoury, tangy and creamy notes at once. Perfect for a quick lunch or casual dinner with friends.
Prep 20 min
Cook 10 min
Total 30 min
Easy
- 4 small Lamb Leg
- 2 tsp Olive Oil
- 1 tsp Ground Cumin
- 1 tablespoon Sugar
- 3 tablespoons White Wine Vinegar
- 2 Carrots
- 2 sliced Spring Onions
- 400g White Cabbage
- 5 Sweet Peppadew Peppers
- 3 tablespoons Mayonnaise
- 4 large Pita Bread
Preparation
- Heat a griddle pan. Rub the lamb steaks with the oil, cumin and seasoning, then griddle for about 3–4 minutes on each side, or to your liking, and set aside to rest.
- In a large bowl, stir the sugar into the vinegar until dissolved, then add the carrots, spring onions, cabbage and seasoning, and toss together.
- Blitz the whole Peppadew peppers and the mayo in a food processor. Add a heap of slaw to each flatbread, slice the lamb (trimming any excess fat) and lay on top, drizzling over the resting juices. Spoon over the mayo, scatter with a few sliced peppers, then roll up and eat. If using pitta, split and stuff. Serve any extra slaw on the side.
Tips from the ZestyPlate Kitchen
- Rest the griddled lamb before slicing so it stays juicy, and save the resting juices to drizzle over.
- Make the slaw ahead so the vegetables soften slightly in the sweet vinegar dressing.
- Blitz the whole Peppadew peppers into the mayo for a smoky, sweet-spicy sauce.
- Warm the flatbreads so they're soft and pliable and won't crack when rolled.
Frequently Asked Questions
Yes — lamb steaks, leg or even loin all griddle well. Slice across the grain after resting for tenderness.
They're small, sweet-and-tangy pickled piquanté peppers. Blitzed into mayo they make a lovely smoky, mildly spicy sauce.
Prep the slaw and mayo ahead, then griddle the lamb and assemble fresh so the wrap stays crisp and the lamb juicy.
Absolutely — the same spices and slaw work beautifully with chicken, beef or even halloumi for a vegetarian version.
