Name: Leftover pulled lamb flatbreads
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: 100 g Greek yogurt; 1 tbsp olive oil; 1/2 cucumber, grated and squeezed to remove excess liquid; 1 tsp mint; 2 tsp garlic granules; 350 g (12 oz) leftover roast lamb; 1 tsp coarse ground black pepper; 1 tsp paprika; 1/2 tsp cumin ground; 1 tsp oregano; 1 tbsp Pomegranate molasses; 4 flatbreads; 75 g (3 oz) lettuce, shredded; 2 medium tomatoes, sliced; 1/2 red onion, sliced

Garlic Granules

Product Information

£1.90/unit, 50g

Out of Stock

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

COOKING 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