Hot cumin lamb wrap with crunchy slaw & spicy mayo

• Lamb Leg4 small
• Olive Oil2 tsp
• Ground Cumin1 tsp
• Sugar1 tablespoon
• White Wine Vinegar3 tablespoons
• Carrots2
• Spring Onions2 sliced
• White Cabbage1 lb
• Sweet Peppadew Peppers5
• Mayonnaise3 tablespoons
• Pita Bread4 large

Instructions

1. 1

   Heat a griddle pan.

2. 2

   Rub the lamb steaks with the oil, cumin and some seasoning.

3. 3

   Griddle for about 3-4 mins on each side or until cooked to your liking.

4. 4

   Place to one side on a plate to rest.

5. 5

   In a large bowl, stir the sugar into the vinegar until dissolved.

6. 6

   Add the carrots, spring onions, cabbage and some seasoning, and toss together.

7. 7

   Blitz the whole peppers and the mayo in a food processor.

8. 8

   Add a heap of the salad to each flatbread.

9. 9

   Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices.

10. 10

    Spoon over the mayo and scatter with a few of the sliced peppers.

11. 11

    Roll up and eat.

12. 12

    If using pitta, split and stuff.

13. 13

    Serve any extra salad on the side.