Hot cumin lamb wrap with crunchy slaw & spicy mayo
This Hot cumin lamb wrap with crunchy slaw & spicy mayo recipe is built around lamb leg, and it comes together in about under an hour from start to finish. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 4 small Lamb Leg
- 2 tsp Olive Oil
- 1 tsp Ground Cumin
- 1 tbsp Sugar
- 3 tbsp White Wine Vinegar
- 2 Carrots
- 2 Chopped Spring Onions
- 400 g Sliced White Cabbage
- 5 Sweet Peppadew Peppers
- 3 tbsp Mayonnaise
- 4 large Pita Bread
Method
- Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.
- In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
- Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.
Tips for the best Hot cumin lamb wrap with crunchy slaw & spicy mayo
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Let the lamb come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Turkish base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the lamb for beef or goat or jackfruit — keep the cooking time similar and check for doneness.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for lamb leg?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Hot cumin lamb wrap with crunchy slaw & spicy mayo ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Hot cumin lamb wrap with crunchy slaw & spicy mayo recipe medium to make?
It is rated medium: 11 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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