450g lamb neck fillet

olive oil

juice 1 lime

1 carrot, grated

1 tbsp chopped mint

4 gluten free pitta breads

2 Little Gem lettuces, leaves separated


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.

Meanwhile, whisk the remaining lime juice and the mint together with some salt and pepper and a little olive oil in a large bowl.

Add the carrot and then mix well. Warm the gluten free 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.

Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Lamb with carrot & mint salad