Hot cumin lamb wrap with crunchy slaw & spicy mayo Recipe

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.

In a food processor, blitz the 5 sweet peppadew peppers with 3 tablespoons of mayonnaise until smooth. This creates your spicy mayo.

To assemble, spoon a heap of the prepared slaw onto each of the 4 pita breads. Slice the rested lamb, trimming off any excess fat, and lay it over the slaw. Make sure to drizzle any accumulated resting juices from the lamb over the meat for extra flavor. Spoon a generous amount of the spicy mayo over the lamb and slaw, then scatter with a few extra sliced peppadew peppers if you like. Roll up the flatbreads and eat. If you're using pita bread, split them open and stuff them with the filling. Serve any extra slaw on the side.