TurkishMain course
Hot cumin lamb wrap with crunchy slaw & spicy mayo
These wraps bring together seared lamb leg, a crisp vinegar slaw, and a quick spicy mayo. The lamb is rubbed with cumin and griddled until it has a nice char, then sliced thin. A bright, crunchy slaw of cabbage, carrots, and spring onions provides a fresh counterpoint, all tied together with a creamy, peppery mayo. It's a quick meal that comes together in about 30 minutes, perfect for a weeknight.
Method
3 steps · 33 min total
- 01
Griddle the Lamb
Heat a griddle pan until it's smoking hot. While the pan heats, rub the 4 lamb leg steaks with 2 teaspoons of olive oil, 1 teaspoon of ground cumin, and a generous pinch of salt and pepper.
Griddle the lamb for about 3-4 minutes on each side, or until it reaches your desired doneness. Transfer the cooked lamb to a plate and let it rest while you prepare the other components; this helps keep the meat juicy.
- 02
Make the Slaw
In a large bowl, stir 1 tablespoon of sugar into 3 tablespoons of white wine vinegar until the sugar is fully dissolved. Add the 2 shredded carrots, 2 sliced spring onions, 400 grams of shredded white cabbage, and a good pinch of salt and pepper. Toss everything together until the vegetables are evenly coated in the dressing.
