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Leftover pulled lamb flatbreads
Ingredients
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100 grams Greek yogurt
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1 tablespoon olive oil
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1/2 cucumber, grated and squeezed to remove excess liquid
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1 teaspoon Mint Herb
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2 teaspoons Garlic Granules
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350 grams (12 ounces) leftover roast lamb
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1 teaspoon Coarse Ground Black Pepper
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1 teaspoon Paprika
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1/2 teaspoon Ground Cumin
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1 teaspoon Oregano
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1 tablespoon Pomegranate molasses
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4 flatbreads
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75 grams (3 ounces) lettuce, shredded
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2 medium tomatoes, sliced
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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
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