Ingredients

4 Each Parbaked Flatbread 9.5 X 11 In
4 Each Small Lamb Leg Steaks
1 tsp. Ground Cumin
1 tbsp. Sugar
3 tbsp. White Wine Vinegar
2 Each Carrots, Coarsely Grated
2 Each Spring Onions, Finely Sliced
14 oz White Cabbage, Finely Sliced
5 Each Sweet Peppadew Peppers, Roughly Sliced
3 tbsp. Mayonnaise

Directions

1
 Heat a griddle pan and rub the lamb steaks with the oil, cumin and some seasoning.
2
 Griddle for about 3-4 mins on each side or until cooked to your liking and place to one side on a plate to rest.
3
 In a large bowl, stir the sugar into the vinegar until dissolved then add the carrots, spring onions, cabbage and some seasoning, and toss together.
4
 Pulse the whole peppers and the mayo in a food processor.
5
 Add a heap of the salad to each flatbread and slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices.
6
 Spoon over the mayo and scatter with a few of the sliced peppers and roll up and serve.
4 Servings