Summer Lamb With Carrot & Fennel Salad
This recipe features succulent lamb neck fillet marinated with zesty lime juice and fennel seeds, creating a perfect harmony of flavors. Served in warm pitta bread pockets with a refreshing carrot salad and crisp lettuce leaves, this dish is bursting with deliciousness and is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 450g lamb neck fillet
- olive oil
- juice 1 lime
- 1 tbsp fennel seeds , toasted and roughly crushed
- 1 carrot , grated
- 1 small red onion , finely chopped
- 4 pitta breads
- 2 Little Gem lettuces , leaves separated
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 272 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 0.17 milligram of sodium
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