Description
This Hot Cumin Lamb Wrap with Crunchy Slaw & Spicy Mayo is a vibrant and flavorful dish combining tender griddled lamb seasoned with aromatic cumin, a tangy and crunchy cabbage slaw, and a creamy, spicy mayo made from sweet peppadew peppers. Perfect for a quick lunch or casual dinner, these wraps are easy to assemble and packed with contrasting textures and bright flavors.
Ingredients
Scale
Lamb and Seasoning
- 4 small lamb leg steaks
- 2 tsp olive oil
- 1 heaped tsp ground cumin
- Salt and freshly ground black pepper, to season
Slaw
- 1 tbsp sugar
- 3 tbsp white wine vinegar
- 2 carrots, coarsely grated
- 2 spring onions, finely sliced
- 400g (14oz) white cabbage, very finely sliced
- Salt and pepper, to season
Spicy Mayo
- 5 sweet peppadew peppers, 2 roughly sliced, 3 blended with mayo
- 3 tbsp mayonnaise
To Assemble
- 4 large pitta or flatbreads, warmed
Instructions
- Prepare the lamb: Heat a griddle pan over medium-high heat. Rub the lamb steaks all over with olive oil, ground cumin, salt, and freshly ground black pepper to ensure even seasoning. Griddle the lamb for about 3-4 minutes on each side, depending on your preferred level of doneness. Once cooked, remove from the pan and set aside on a plate to rest, allowing the juices to redistribute.
- Make the slaw: In a large bowl, dissolve sugar into the white wine vinegar. Add the coarsely grated carrots, finely sliced spring onions, very finely sliced cabbage, and season with salt and pepper. Toss everything together well to combine and let the flavors meld while the lamb rests.
- Prepare the spicy mayo: In a food processor, blend 3 of the sweet peppadew peppers with the mayonnaise until smooth and creamy, imparting a subtly sweet and spicy flavor. Reserve the other 2 peppers, roughly sliced, for garnish.
- Assemble the wraps: Lay out the warmed pitta or flatbreads. Add a generous heap of the prepared slaw to each. Thinly slice the rested lamb, trimming any excess fat, then lay the slices on top of the slaw, drizzling any resting juices over the meat for added moisture and flavor. Spoon the spicy peppadew mayo over the lamb and scatter some of the sliced sweet peppadew peppers as a finishing touch. Roll up the wraps; if using pitta, you can split and stuff them. Serve any extra slaw on the side for a fresh crunch.
Notes
- For extra heat, add a pinch of chili powder to the cumin rub or blend a few chili flakes into the mayo.
- The lamb leg steaks can be substituted with shoulder steaks for a slightly different texture.
- To keep the slaw crisp, prepare it just before assembling the wraps or store it in the fridge separately.
- These wraps are ideal for a quick meal and can be prepared entirely on the stovetop and with no baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: lamb wrap, cumin lamb, spiced lamb, crunchy slaw, spicy mayo, quick wraps, Mediterranean wrap, grilled lamb recipe
