SUMMER LAMB WITH CARROT & FENNEL SALAD

Summer lamb with carrot & fennel salad image

Don't save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors

Provided by Good Food team

Time 30m

Number Of Ingredients 8

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Ingredients

450g lamb neck fillet
olive oil
juice 1 lime
1 tbsp fennel seed , toasted and roughly crushed
1 carrot , grated
1 small red onion , finely chopped
4 pitta breads
2 Little Gem lettuces , leaves separated

Steps:

Rub the lamb with a little oil and half the lime juice, then season with salt and pepper. Barbecue or cook in a hot griddle pan for 10-15 mins, turning occasionally. Remove from the heat, cover with foil and set aside to rest.
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.
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.

Nutrition Facts : Calories 272 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.17 milligram of sodium