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Leftover pulled lamb flatbreads
Prep Time
15 Minutes
Cook Time
10 Minutes
Ingredients
15
Servings
4
A great way to use up leftover lamb is in these fragrant and aromatic lamb flatbreads, served with a creamy tzatziki sauce.
Ingredients
100 grams Greek yogurt
1 tablespoon olive oil
1/2 cucumber, grated and squeezed to remove excess liquid
1 teaspoon Mint Herb
2 teaspoons Garlic Granules
350 grams (12 ounces) leftover roast lamb
1 teaspoon Coarse Ground Black Pepper
1 teaspoon Paprika
1/2 teaspoon Ground Cumin
1 teaspoon Oregano
1 tablespoon Pomegranate molasses
4 flatbreads
75 grams (3 ounces) lettuce, shredded
2 medium tomatoes, sliced
1/2 red onion, sliced
Key Products
Instructions
- 1 Begin by making the Tzatziki, combine the yogurt, oil, cucumber, Mint and 1 tsp Garlic Granules in a bowl. Set aside.
- 2 Slice the leftover lamb, then pull into thick shreds, set a pan over a medium high heat and add any fatty offcuts to the pan to render down for a few minutes. Remove the offcuts then add the lamb to the pan, cook through for 5 minutes, then add the remaining Garlic Granules, Black Pepper, Paprika, Cumin and Oregano, cook for a further couple of minutes until beginning to turn crispy. Finish by drizzling in the Pomegranate Molasses and stirring through for a minute.
- 3 Warm the flatbreads in separate dry pan or a warm oven. Arrange the lettuce, tomatoes and onion on, top with the lamb and the tzatziki. Roll and serve.
- 4
Nutritional Information
| Typical Values | Amount |
|---|---|
| Energy | 425kcal / 1778kJ |
| TotalFat | 18.3g |
| SaturatedFat | 6.5g |
| Salt | 0.40g |
| Carbohydrates | 31.2g |
| Fiber | 1.6g |
| Protein | 32.7g |
| Sugar | 6.2g |
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