INGREDIENTS
450g Lamb Steak or Neck Fillet

4 Pitta Breads

1tbsp Fennel Seed (toasted and crushed)

1 Carrot (grated)

1 Small Red Onion (finely chopped)

2 Little Gem Lettuces (leaves separated)

Juice of 1 Lime

1tbsp Olive Oil

COOKING METHOD
1. Rub the lamb with the oil and half the lime juice, then season with salt and pepper. 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. Meanwhile, whisk the remaining lime juice and the fennel seeds together with some salt and pepper and a little extra olive oil in a large bowl. Add the carrot and red onion, then mix well.

3. Warm the pitta breads on a griddle pan, then make a slit in each to form a pocket.

4. Slice the lamb and stuff into the pittas with the carrot salad and lettuce leaves.