Ingredients

• 4 small lamb leg steaks
• 2 tsp olive oil
• 1 tsp ground cumin
• 1 tbsp granulated sugar
• 3 tbsp white wine vinegar
• 2 carrots, shredded
• 2 scallions, sliced
• about 5 cups (14 oz) white cabbage, thinly sliced
• 5 sweet Peppadew peppers
• 3 tbsp mayonnaise
• 4 large pita breads
• to taste salt and pepper

Equipment

• Griddle pan or cast iron skillet
• Large mixing bowl
• Food processor
• Sharp knife

Instructions

1. Heat a griddle pan or cast iron skillet over medium-high until it's good and hot, which gives you those nice sear marks. Rub the lamb steaks all over with the olive oil, cumin, and a good pinch of salt and pepper so the spice coats every side.
2. Griddle the lamb for 3 to 4 minutes per side for medium, or until cooked to your liking. Move it to a plate and let it rest for at least 5 minutes so the juices settle back in and the meat stays tender.
3. In a large bowl, stir the sugar into the vinegar until it fully dissolves, which makes a quick sweet-tangy dressing. Add the shredded carrots, scallions, cabbage, and a pinch of salt and pepper, then toss well so everything gets coated.
4. Blitz the Peppadew peppers and mayonnaise in a food processor until smooth and creamy, tasting for heat and salt. If you like a little texture, pulse a couple of the peppers separately and set them aside to scatter on top.
5. Pile a heap of slaw onto each pita. Slice the rested lamb thinly, trimming off any excess fat, and lay it over the slaw, then drizzle with any juices from the plate for extra flavor.
6. Spoon the spicy mayo over the lamb, scatter with the reserved chopped peppers, and roll or fold to eat. If using pocket pitas, split and stuff them instead. Serve any leftover slaw on the side.