Summer lamb with carrot & fennel salad

Name: Summer lamb with carrot & fennel salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 450 grams lamb neck fillet; 1 serving olive oil; 1 juice 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

Summer lamb with carrot & fennel salad might be just the main course you are searching for. This recipe makes 4 servings with 617 calories, 31g of protein, and 32g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. A mixture of lamb neck fillet, carrot, fennel seed, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for The Fourth Of July. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Lamb

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Remove from the heat, cover with foil and set aside to rest.

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Salt And Pepper

Fennel Seeds

Lime Juice

Olive Oil

Equipment you will use

Whisk

Bowl

Add the carrot and red onion, then mix well.

Ingredients you will need

Red Onion

Carrot

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.

Ingredients you will need

Lettuce Leaf