Ingredients


450g lamb neck fillet

olive oil

juice 1 lime

1 carrot, grated

1 tbsp chopped mint

4 gluten free pita breads

2 Little Gem lettuces, leaves separated


Serves - 4









Method


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 pita breads on the barbecue or griddle pan, then make a slit in each to form a pocket.

Slice the lamb and stuff into the pitas with the carrot salad and lettuce leaves.


Recipe adapted from: Good Food

IBS-Health.com
IBS  FODMAP
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Lamb with carrot & mint salad - Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree