Summer lamb with carrot & fennel salad - Good Food Middle East
Don’t save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Skillet
- Tongs
- Measuring spoon
- Serving platter
Ingredients
- 450g lamb neck fillet
- olive oil
- juice 1 lime
- 1 tbsp fennel seed, toasted and roughly crushed
- 1 carrot, grated
- 1 small red onion, finely chopped
- 4 pitta breads
- 2 Little Gem lettuces, leaves separated
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