- 2tbsp Cajun seasoning
- 6 x 50g (2oz) lamb leg steaks
- 1tbsp olive oil
- 6 pitta breads
- handful fresh coriander
- salad leaves and sliced tomatoes, to serve
Rub the Cajun seasoning all over the lamb steaks. Cover and chill in the fridge for 1 to 2 hours.
In a large frying pan, heat the oil, add the lamb steaks and cook for 5 to 6 minutes on each side until browned and just cooked through.
Meanwhile, toast the pitta breads for a minute under the grill, then split down one side to form a pocket. Carefully pack with the lamb steaks, coriander, salad leaves and tomato. Cut the pittas in half and serve.
Picnic tip: fry the lamb steaks and grill the pittas, then leave to cool. Assemble and pack in plastic boxes.