These flatbreads are the perfect way to eat up leftover roast lamb. Cooking once and eating twice (or three, or four times) saves money, time and effort and often leads to some inventive and delicious dinners. With this in mind, I’ve started to create two-part recipes, featuring one main ingredient and a few bits and pieces on the side – part one of this recipe is my rosemary roast lamb, found here. By creating a second meal out of one main ingredient, you minimise waste and maximise time for yourself. Win win! The combination of spicy harissa lamb, cool mint raita and tangy pomegranate in this flatbread recipe is sensational, so give it a go next time you cook a Sunday roast.
- 300-400g leftover roast lamb (or uncooked lamb) cut into strips
- 1 tsp harissa spice
- 1 tbsp olive oil
- 4 wholegrain flatbreads or wraps
For the hummus*:
- 1 400g tin of chickpeas, rinsed and drained
- 1 tbsp tahini
- 2 garlic cloves
- Handful of fresh coriander
- Juice of 1 lemon
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional)
- Salt and pepper
- 6-8 tbsp good quality olive oil
For the mint raita:
- 100g cucumber, finely diced
- 1 handful of fresh mint, chopped
- 6 tbsp natural yoghurt
- Salt and pepper
- Handful of radishes, finely sliced
- Handful of watercress
- Pomegranate seeds
*You can use shop-bought hummus if you prefer
- Start by making the hummus. Place all the ingredients, except the oil, into a food processor and blitz until fully combined. Slowly add the oil until you reach the desired consistency (you can add more or less depending on your preference). Tip into a bowl and set aside.
- Next, make the raita. Simply add all the ingredients to a small bowl and combine, then set aside.
- Heat a tablespoon of oil in a frying pan and once hot add the lamb. Tip in the spices and stir until the meat is fully coated. Cook for 4-5 minutes until the meat is fully heated through. If using raw lamb, cook for a few minutes more until bronzed and cooked through.
- While the lamb cooks, place a griddle pan on a high heat and add one of the flatbreads. Cook for a minute or so on each side until charred in places and lightly toasted. Repeat for the rest of the flatbreads.
- To serve, spread some hummus onto one of the flatbreads and top with the lamb, plus a spoonful of raita. Garnish with sliced radishes, a handful of watercress and some pomegranate seeds.
This recipe is the second part of a two-part roast lamb recipe. Click here for part 1 – rosemary roast lamb with asparagus, parsnips and salsa verde.