This tasty Middle Eastern–style recipe is the perfect use for any leftovers from a roast joint of lamb.
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 1 onion, finely chopped
- 3 garlic cloves, grated or finely chopped
- 7 oz (200 g) leftover roast lamb, shredded
- pinch of ground allspice
- pinch of ground cinnamon
- salt and freshly ground black pepper
- 2 flatbreads or plain naan
- handful of pine nuts, toasted
- handful of mint leaves, coarsely chopped
- hummus, to serve
How to Make It
- Preheat the oven to 400°F (200°C). Heat the oil in a frying pan over medium heat, add the onion, and cook for about 5 minutes until the onion is soft and translucent.
- Stir in the garlic and cook for a few more seconds. Now add the leftover lamb and stir through. Sprinkle over the allspice and cinnamon and cook for a few minutes, stirring occasionally. Season with salt and pepper.
- Lay the flatbreads or naan on a baking sheet and drizzle with a little oil. Spoon over the lamb mixture and cook in the oven for about 10 minutes until the lamb is heated through. Scatter over the pine nuts and mint leaves, and top each flatbread or naan with a dollop of hummus. Serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 624 kcal Calories from Fat: 342 kcal |
|
% Daily Value*
|
| Total Fat 38 g 109% |
Saturated Fat 12 g 60% |
Trans Fat 0.0 g |
carbohydrates 33 g 25% |
Dietary Fiber 3.5 g 9% |
Sugars 7 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |