Lamb Pittas With Carrot Slaw
MACROS Per Serving (Serves 4): 461kcal, C35g, F13g, P48g
(Macros may vary depending on brands used)
450g Lamb Neck Fillet
Juice 1 lime
1 tbsp fennel seed, toasted & roughly crushed
1 carrot grated
1 small red onion, finely chopped
4 pitta breads
2 little Gem lettuces, leave separated
1. Rub the lamb with a little oil & half the lime juice, season with salt & pepper.
2.Barbecue OR cook in a hot griddle pan for 10-15mins, turn occasionally. Remove from heat & cover with foil then set aside to rest.
3.Meanwhile, whisk the remaining lime juice & fennel seeds together in a large bowl with some salt & pepper & a little olive oil. Add the carrot & red onion & mix well
4.Warm the pitta breads up in the toaster or oven, then make a slit in each to form a pocket. Slice the lamb & stuff into the pittas with the carrot slaw & lettuce leaves.