Instructions
Begin by heating a griddle pan until it's piping hot — this ensures a delicious sear on your lamb steaks. Rub the lamb evenly with olive oil, ground cumin, and a pinch of salt and pepper to infuse every bite with rich, aromatic flavor. Place the lamb on the griddle and cook for about 3-4 minutes on each side, or until it reaches your preferred level of doneness. Once cooked, transfer the lamb to a plate and allow it to rest; this helps the juices redistribute, keeping the meat tender and juicy. Meanwhile, prepare the crunchy slaw by combining sugar and white wine vinegar in a large bowl, stirring until the sugar dissolves fully — this sweet, tangy dressing is the perfect foil to the savory lamb. Add grated carrots, thinly sliced spring onions, shredded white cabbage, and season with salt and pepper. Toss everything together to coat the vegetables evenly, creating a refreshing and crisp accompaniment. For the spicy mayo, blitz the sweet Peppadew peppers along with mayonnaise in a food processor until smooth and vibrant. To assemble, lay out each flatbread and pile on a generous handful of the slaw. Thinly slice the rested lamb, trimming away any excess fat for a lean, clean bite. Arrange the lamb slices atop the slaw, drizzling with the flavorful resting juices for extra moisture and taste. Spoon over the spicy mayo and scatter a few more sliced peppers for added heat and color. Roll up each wrap tightly to encase the delicious filling. If you prefer, stuff the mixture into split pita breads for a convenient handheld meal. Serve any leftover slaw alongside for a refreshing side salad. Tip: Resting the lamb is crucial — don’t skip it! Also, using a hot griddle pan ensures beautiful grill marks and enhances flavor. For extra crunch, add toasted nuts like almonds or walnuts to the slaw. Enjoy this vibrant wrap fresh for the best texture and flavor.
