Recipe byThe ZestyPlate Kitchen
Griddled cumin lamb in flatbread with a crunchy carrot and cabbage slaw and a sweet, spicy Peppadew mayo. A bold, satisfying handheld meal.
This cumin lamb wrap is built for big flavour with very little time at the stove: spiced griddled lamb in warm flatbread, packed with a sharp vinegar slaw and a smoky-sweet Peppadew mayo. Every mouthful lands savoury, tangy and creamy all at once. It makes a brilliant quick lunch, or a relaxed dinner you can hand round to friends.
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Prep 20 min
Cook 10 min
Total 30 min
Easy
Scale:
- 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 to 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 it dissolves, then add the carrots, spring onions, cabbage and seasoning, and toss everything together.
- Blitz the whole Peppadew peppers with the mayo in a food processor. Pile a heap of slaw onto each flatbread, slice the lamb, trimming any excess fat, and lay it on top, drizzling over the resting juices. Spoon over the mayo, scatter with a few sliced peppers, then roll up and eat. If you're using pitta, split and stuff them instead. Serve any extra slaw on the side.
Tips from the ZestyPlate Kitchen
- Rest the griddled lamb before you slice it so it stays juicy, and keep the resting juices to drizzle back over.
- Make the slaw ahead of time so the vegetables soften a little in the sweet vinegar dressing.
- Blitz the whole Peppadew peppers into the mayo for a sauce that's smoky and sweet with a gentle kick.
- Warm the flatbreads through so they're soft and pliable and won't crack as you roll them.
Frequently Asked Questions
Lamb steaks, leg or even loin all griddle well. Whatever you use, slice it across the grain after resting to keep it tender.
Small, sweet-and-tangy pickled piquanté peppers. Blitzed into mayo they make a lovely smoky sauce with a mild heat to it.
Prep the slaw and the mayo in advance, then griddle the lamb and assemble at the last minute so the wrap stays crisp and the lamb juicy.
The same spicing and slaw work just as well with chicken or beef, and halloumi makes a good vegetarian version.
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