Spicy Cumin Lamb Wraps with Crunchy Slaw

Instructions

1. 1

   Preheat Griddle and Prepare Lamb

   6 min

   Begin by preheating your griddle pan over medium-high heat. While it's heating, rub the lamb steaks with olive oil, ground cumin, and a pinch of salt and pepper. Grill the steaks for approximately 3-4 minutes on each side, or until they reach your desired doneness, indicated by a nice sear and an internal temperature of 145°F for medium-rare. Once cooked, transfer them to a plate and allow them to rest for a few minutes before slicing.

2. 2

   Mix Slaw Ingredients

   5 min

   In a sizable mixing bowl, combine the sugar with white wine vinegar and stir until the sugar is fully dissolved. Next, add the freshly grated carrots, sliced spring onions, and thinly shredded white cabbage to the bowl. Season with salt and pepper, then toss everything thoroughly to ensure the vegetables are evenly coated with the dressing.

3. 3

   Prepare Sauce and Assemble Wraps

   7 min

   In a food processor, combine the sweet peppadew peppers and mayonnaise, blending until you achieve a smooth and creamy consistency. Grab the pita bread and take a generous scoop of the slaw, placing it in the center of each bread. Slice the rested lamb thinly, removing any excess fat, and layer it atop the slaw, drizzling with the juices from the plate. Finish by adding a dollop of the spicy mayo and sprinkle some sliced peppers on top. Roll the wraps tightly or stuff the pitas, and serve with any leftover slaw on the side for added crunch.