2 Serves
20 Mins
Preheat a griddle pan over medium-high heat. Rub the lamb steaks with olive oil, ground cumin, and salt and pepper.
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Vitamin E
7 mg / 15 mgVitamin K
697 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
320 µg / 400 µgCalcium
365 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
146 mg / 420 mgPhosphorus
612 mg / 1,250 mgPotassium
2068 mg / 4,700 mgSodium
1060 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
8 g / 28 gSugar
34 g / 50 gSaturated Fat
8 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Griddle the lamb steaks for 3 to 4 minutes per side until cooked to your preference. Remove from the pan and let the meat rest on a plate.
In a large bowl, whisk the sugar into the vinegar until fully dissolved. Add the shredded carrots, sliced spring onions, and cabbage, tossing well to coat.
In a food processor, blend the spicy mayo with the pickled peppers until smooth.
Assemble the wraps by layering the cabbage salad onto the flatbreads, topping with sliced lamb, drizzling with resting juices, and finishing with the spicy mayo and extra peppers.
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