Leftover pulled lamb flatbreads

Leftover pulled lamb flatbreads

Leftover pulled lamb flatbreads

Prep Time
15 Minutes
Cook Time
10 Minutes
A great way to use up leftover lamb is in these fragrant and aromatic lamb flatbreads, served with a creamy tzatziki sauce.
  • 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


  • 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