Register
Leftover pulled lamb flatbreads
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 |
More To Savour
