Leftover Lamb Flatbreads, roasted lamb slices with Ras el Hanout spices and onions, piled on naan flatbread with hummus and lemon garlic yogurt sauce.
I’m not sure how often you roast a leg of lamb, but I’m guessing there’s a chance you might for Easter. I recently made a beautiful roasted leg of lamb and had quite a bit left over. What to do with all that lamb? A lamb curry? A tomato and lamb sauce for pasta? I decided on flatbreads, sort of shawarma-like, sort of gyros-like, and super easy and flavorful. Leftover Lamb Flatbreads ~ easy and adaptable to what you have on hand, like leftovers should be.
Ras el Hanout is a Moroccan spice blend and perfect for lamb. I just thinly sliced some lamb and sprinkled it with a little of this spice blend and then tossed it in a pan with some sliced onions. Gently cook and reheat the lamb, along with the onions, and that’s it ~ the main filling for the flatbreads.
I like naan bread and used small 6-inch rounds. Spread on a little hummus first, then pile on the lamb and onions. Top with tomato and a sprinkling of fresh mint and parsley. Lastly, drizzle some lemony garlic yogurt sauce all over, fold, and there you have it ~ leftover lamb flatbreads, yum!
Meathead and I loved these flatbreads and we each ate two of them. I added some hot sauce to mine, because, duh, of course. Tzatziki sauce would also be good and so would a simple tahini dressing. Pretty flexible here, that’s the point. If you’re looking for an easy and tasty way to use leftover roast lamb, these Leftover Lamb Flatbreads are the ticket, with a little Mediterranean flare to boot. Best, Kelly
If you’ve tried these Leftover Lamb Flatbreads, please rate them below in the comments and let me know how it went ~ I love hearing from you! HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on PINTEREST, INSTAGRAM and FACEBOOK for all the latest updates.
Leftover Lamb Flatbreads
- Leftover lamb roast, thinly sliced (amount varies, 8-10 slices for 4 flatbreads)
- 1 - 2 tsp Ras el Hanout spice blend (or other Mediterranean blend)
- ½ small onion, sliced
- 4 small (6-inch) naan flat bread rounds
- Prepared hummus, store-bought or homemade (I used store-bought spicy cilantro)
- 1 tomato, sliced
- Fresh mint, sliced thinly in a chiffonade
- Fresh flat-leaf parsley, roughly chopped
- 1 cup Greek-style plain yogurt
- 1 small clove garlic, pressed
- ½ tsp ground cumin
- Juice from ½ a lemon
- Kosher salt and fresh cracked black pepper
- Sprinkle lamb slices with seasoning and place in nonstick pan with sliced onions over medium heat. Cook gently, turning meat and onion mixture often, until heated through and onions are starting to soften.
- Make yogurt sauce: combine yogurt, garlic, cumin, lemon juice, salt and pepper. Set aside (can be made in advance and refrigerated).
- To assemble, heat naan bread in microwave or skillet until warm and pliable. Spread hummus over half the naan. Place some lamb and onion mixture next and then top with tomatoes, mint and parsley. Drizzle with yogurt sauce and serve.
- Can use tzatziki sauce instead of yogurt sauce. Tahini dressing is also very good: mix ⅓ cup tahini, 1 clove of minced garlic, 3 - 4 tablespoons lemon juice, 1 T maple syrup, pinch of sea salt and cracked pepper. Whisk ingredients and add hot water to thin to desired consistency.
- I also like to add some sriracha or chili garlic sauce on top.
- Other toppings work, too, like cucumbers and shredded lettuce.
- Any small flatbreads, like pita, can be used.