Monday, 4 February 2013

Cumin Lamb, Slaw and Mayo Wrap

I spent part of my weekend getting my old sofa out of the house, which we managed to do without demolishing it, but we did have to take the front door off! The sofa sat around for a few hours outside and then there was a knock at the door and two men asking if they could have it, as it saved me a phone call to the council I was more than happy and off they toddled with it! The new ones being delivered today. We also went to the William Morris Gallery just up the road, which looks fantastic after it's refurbishment and is well worth a visit. In the evening we watched Sherlock Holmes, which I'd never seen before and quite enjoyed, it's very Hollywood! Sunday, I cooked, did the housework and Zumba'd! There's still so much to do round the house though! I'll get there!

I had this sandwich for lunch one day cold and it was really good, it probably would have been better hot as the lamb had gone a little chewy but it was very tasty. I loved the slaw too it added that lovely crunch to the sandwich and the addition of the pepperdew peppers was genius.

Cumin Lamb, Slaw and Mayo Wrap (from Good Food Magazine August 2012)
(Serves 4)

4 small lamb leg steaks
2 tsp olive oil
1 heaped tsp ground cumin
1 tsp sugar
3 tbsp white wine vinegar
2 carrots, coarsely grated
2 spring onions, finely sliced
400g white cabbage, very finely sliced
5 sweet peppadew peppers, 2 roughly sliced
3 tbsp light mayonnaise
4 flatbreads

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.

Heat the flatbreads in the microwave for 30 seconds. Add a heap of the slaw 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. Serve any extra salad on the side.

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