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

Method
step 1
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. Remove from the heat, cover with foil and set aside to rest.

step 2
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. Add the carrot and red onion, then mix well.

step 3
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.