These easy lamb pita pockets are great for using up leftover lamb for lunch or dinner the next night. They’re so easy to chuck together and the additional mint dressing gives them an added zing.
- 1 bag LeaderBrand Broccoslaw
- 2-3 cups shredded cooked lamb, e.g. leftovers from roast
- 4 large pita pockets
- 1 red onion, thinly sliced
FRESH MINT DRESSING (makes 1 cup)
- 1 lemon, juice of
- 1/4 cup white wine vinegar
- 1 ½ tsp brown sugar
- 1 clove garlic, crushed
- ½ cup fresh mint leaves, finely chopped
- 1 Tbsp wholegrain mustard
- ½ cup olive oil
Toss the contents of the LeaderBrand Broccoslaw bag with the enclosed Lemmonaise Dressing sachet. Leave to chill while preparing the pita pockets.
Preheat the oven grill to 200°C. Place the lamb in a baking dish, cover with foil and heat through in oven. At the same time lay the pita pockets on a baking tray and toast for 3-4 minutes.
Prepare the dressing; in a small jug combine together the lemon juice, vinegar, sugar, garlic, mint and mustard. Season to taste. Whisk together while adding the oil last, to emulsify.
Cut the pita pockets in half and spoon in some of the prepared LeaderBrand Broccoslaw salad and slices of red onion. Top with the warmed lamb and spoon over the fresh mint dressing. Serve immediately garnished with fresh mint leaves.