Summer lamb with carrot & fennel salad

• lamb↗450g g

  neck fillet

• olive oil↗
• juice 1 lime
• fennel seed1 tbsp tbsp

  toasted and roughly crushed

• carrot↗1

  grated

• small red onion↗1

  finely chopped

• pitta breads4

  4

• Little Gem lettuces↗2

  leaves separated

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.