Leftover Lamb Flat Bread
Leftover Lamb Flat Bread – this has to be the ULTIMATE of all left-over’s recipes. What’s more, it is pretty damn healthy! It is the perfect combination of simple flavours and how a little bit of home-cooking can go a long way.
My idea for this recipe came after having yet another lamb roast. My family absolutely love roast dinners, but to be honest, I can take them or leave them! I like the veg, I like the gravy, I like roast meat but as a meal they just don’t do anything for me. My favourite thing about roasts however are the next day’s meals made with the leftovers. I love cooking beef curries, chicken supreme and bubble and squeak – delicious dishes that can be made from what I think is a rather average meal.
So, when dad got another leg of lamb out of the fridge for Easter Day, I decided I had to come up with something new to do with the leftovers. Lamb for me, screams Greek! You can’t beat BBQ’d Lamb Souvlaki wrapped in a pita with tatziki on a beach in Greece, 40 degree heat, and crystal clear waters lapping at your feet! I’ve had many a lovely holiday like this and that was my inspiration for this dish.
Essentially it’s a low fat kebab with homemade flat bread, lean roasted meat with salad and mint yogurt. It’s so tasty and entirely guilt free!
What’s even better is that you don’t need any fancy Greek ingredients! Some flour, water, lettuce, cucumber, red onion, fat free yogurt and your leftover lamb and mint sauce from the day before are all you need!
So why not give it a go after your roast next weekend!
Leftover Lamb Flat Bread
Leftover Lamb Flatbread
For the flatbread
- 100 g self raising flour
For the filling
- 200 grams roast lamb leftovers
- 1 cup lettuce shredded
- 2 inches cucumber
- ½ small red onion
- 2 tbsp fat free natural yogurt
- 1 tbsp mint sauce
- To make the flatbread, simply sift the flour into a bowl and add enough water to form into a stiff dough. Knead on a floured surface until very elastic and roll out to only 2mm thin!
- Heat a frying pan to a high temperature without any oil. Seal the dough on both sides then take the pan off the heat and throw the flat bread directly on to the hobs flame. Allow it to puff up and move around so the whole flatbread gets browned on both sides.
- It is now ready to fill! Shred your lettuce, and slice your cucumber and red onion very thinly. Place these into your wrap first. Add the sliced lamb and finally mix the yogurt and mint sauce to form the minty dressing.
- Wrap up your flatbread and enjoy!