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Summer Lamb with Carrot & Fennel Salad |
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| Serves 4 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
450g lamb neck fillet
olive oil
1 lime, juiced
1 tbsp fennel seeds, toasted and crushed
1 carrot grated
1 small red onion finely chopped
4 pitta breads
2 little gem lettuces, leaves separated
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Rub the lamb with a little oil
and half the lime juice, then season with salt and pepper.
Barbecue or cook on a hot griddle pan for 10-12 minutes,
turning occasionally. Remove from the heat, cover with
foil and set aside to rest.
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Meanwhile, whisk the remaining
lime juice and the fennel seeds together with some salt
and pepper and a little olive oil in a large bowl. Add the
carrot and red onion, then mix well.
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Warm the pitta breads on the
barbecue or griddle pan, then make a slit in each to form
a pocket. Slice the lamb and stuff into the pittas with
the carrot salad and lettuce leaves.
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DAILY
DINNERS 
