Leftover roast lamb flatbreads

Serves:

Ingredients

• 1/2 cup (130g) natural yoghurt
• 1 tbsp olive oil
• 2 tsp chopped fresh herbs (optional)
• 4 flatbreads
• 2 cups spinach leaves
• 1/2 punnet cherry tomatoes, halved
• 2 cups leftover roast lamb

Method

In a small bowl, combine yoghurt with olive oil and herbs, if using. Season well.

Top flatbreads with spinach, a few cherry tomato halves and a handful of lamb.

Drizzle with yoghurt dressing. Fold or roll to encase filling.

Find related lamb recipes

• Baby lamb balti pies
• Chargrilled lamb and vegetables
• Creamy moussaka
• Easy lamb curry
• Easy shepherd’s pie
• Balsamic lamb casserole
• Lamb, kumera and tomato pie
• Garlic lemon rosemary lamb fillet
• Greek-style lamb shanks
• Roast lamb with garlic and rosemary

Serving Suggestions

Note

• For the flatbread, you could choose Lebanese bread, tortillas, pita bread, souvlaki wraps or even naan bread.
• Pack the yoghurt in a separate container so the flatbread doesn’t become soggy by lunchtime. It can easily be added just before eating.
• This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.