Crispy leftover lamb flatbread
With a beautiful rainbow slaw
25 mins
Not Too Tricky
serves 2
About the recipe
Celebrate lovely leftovers with my gnarly spiced-lamb flatbread, topped with fresh rainbow slaw, cooling yoghurt and chilli sauce. They’re super-quick and super-delicious – give them a go.
Ingredients
150g self-raising flour, plus extra for dusting
1 carrot
180g red cabbage
4 radishes
5 sprigs of mint
2 lemons
150g leftover roast lamb
1 teaspoon ground coriander
1 teaspoon dried oregano
olive oil
1 teaspoon runny honey
2 tablespoons Greek-style yoghurt
optional: chilli sauce
Method
- Place the flour in a large bowl with a tiny pinch of salt and 100ml of cold water. Mix together with a fork until it starts to come together, then use your hand to gently knead into a soft dough and set aside to rest.
- Coarsely grate the carrot, cabbage and radishes into a large bowl. Pick and roughly chop the mint leaves, saving a few smaller ones for later, and add to the bowl. Squeeze over the juice of ½ a lemon, season to perfection, and set aside.
- Place a large, non-stick frying pan over a high heat. Roll out the dough on a flour-dusted surface until just under ½ cm thick. Lay into the dry pan and cook for 1½ minutes on each side, until golden and charred.
- Meanwhile, roughly chop the lamb and place in a bowl with the coriander, oregano, the zest of 1 lemon, 1 teaspoon of olive oil, a pinch of salt and pepper, and gently toss to combine.
- Place a medium frying pan on a high heat, add the lamb and fry for 10 minutes, until golden and crispy. Squeeze over the lemon juice, drizzle with the honey and toss it all together.
- Lay the flatbread over the lamb in the pan and gently push down to soak up the lovely juices, then turn out onto a board.
- Pile the slaw over the lamb, sprinkle with the reserved mint leaves, and drizzle with yoghurt and a drizzle of chilli sauce, if you like. Roll up, cut in half and serve.
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