Close this search box.

143 London Road,

Knebworth, Hertfordshire, SG3 6EX

01438 812304

Call Us Today


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

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.

Leave a Comment

Your email address will not be published. Required fields are marked *

We use cookies

We use cookies to make your experience on this website better. by using this website you automatically accept that we use cookies.