Ingredients

• 600g/1lb 5oz lean diced lamb leg
• 150ml/5fl oz dark soy sauce
• 6 tbsp clear honey
• 4 tsp ground cinnamon
• 3 tsp ground cumin
• 2 garlic cloves
• crushed
• vegetable oil
• for frying
• 2 heads round lettuce or 3 heads Little Gem lettuce
• leaves separated
• 1 x 400ml tin coconut milk
• 250g/9oz smooth peanut butter
• 2 tbsp clear honey
• unsalted peanuts
• roughly chopped
• to serve
• 4 spring onions
• roughly chopped
• to serve

Directions

• Using a meat mallet or a rolling pin
• flatten each piece of lamb with a few hits. Add the meat to a mixing bowl with the soy sauce
• honey
• cinnamon
• cumin and garlic. Using your hands
• mix well so that the honey is spread evenly into the mixture. Cover with cling film and leave in the fridge to marinate for at least 2 hours
• or overnight.
• For the peanut sauce
• heat the coconut milk
• peanut butter and honey in a saucepan over a medium-low heat. Bring to a gentle simmer
• stirring constantly
• until the peanut butter and honey dissolve into the coconut milk. Set aside until needed.
• Heat a large frying pan over a medium-high heat and drizzle in a little vegetable oil. Shaking off any excess marinade
• fry the lamb a little at a time to ensure you don’t overcrowd the pan.
• Meanwhile
• gently reheat the peanut sauce until warm.
• Serve the meat on a platter with the lettuce leaves
• peanuts and spring onions and the peanut sauce in a bowl. To assemble a wrap
• take a lettuce leaf
• place some lamb on top
• drizzle with peanut sauce and top with nuts and spring onions. Roll up and enjoy.