Leftover Lamb Flatbreads
Great way to use leftover roast leg of lamb, with Mediterranean flavors on naan flatbreads.
Servings: 4 servings
- Leftover lamb roast, thinly sliced (amount varies, 8-10 slices for 4 flatbreads)
- 1 - 2 teaspoon 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 teaspoon 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.
Calories: 758kcal | Carbohydrates: 66g | Protein: 35g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 96mg | Sodium: 940mg | Potassium: 391mg | Fiber: 4g | Sugar: 8g | Vitamin A: 355IU | Vitamin C: 5mg | Calcium: 231mg | Iron: 3mg