450g lamb neck fillet
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