Hot Cumin Lamb Wrap with Crunchy Slaw & Spicy Mayo

Ingredients

• 4 lamb leg steaks
• 2 tsp olive oil
• 1 tsp ground cumin
• 1 tbsp sugar
• 3 tbsp white wine vinegar
• 2 carrots
• 2 green onions
• 400 g white cabbage
• 5 sweet peppadew peppers
• 3 tbsp mayonnaise
• 4 pita bread
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Rub lamb steaks with olive oil, cumin, salt, and pepper. Heat a griddle pan and cook lamb for 3-4 minutes per side, or until desired doneness. Rest the lamb on a plate.
2. In a large bowl, dissolve sugar in white wine vinegar. Add shredded carrots, sliced green onions, and shredded cabbage; toss to combine and season with salt and pepper.
3. In a food processor, blend peppadew peppers and mayonnaise until smooth.
4. Warm the pita bread. Slice the rested lamb, reserving any pan juices.
5. Fill each pita with a generous amount of the vegetable slaw, then top with sliced lamb and drizzle with resting juices.
6. Spoon the spicy peppadew mayo over the lamb and slaw. Roll up or stuff pitas and serve immediately.