Leftover Lamb with Wild Garlic Yogurt & Yogurt Flatbreads
Lamb roast on Sunday could mean yummy flatbreads on Monday with the leftovers!
Ingredients
500g leftover roast lamb
few sprigs of rosemary
1 tbsp. olive oil
50g olive Oil
15g wild garlic
350g Yeo Valley Organic Yogurt
1 tsp. salt
Flatbread ingredients:
- 500g self-raising flour
- 500g Yeo Valley Organic Yogurt
- 2 tbsp. olive oil
- 1 tsp. salt
- 20g wild garlic – finely sliced
- 1 tsp. cumin seeds
Try it with...
Method
1. In a large bowl mix together all the ingredients for the yogurt flatbreads until it just comes together.
2. Make into 250g balls & squish out with your hands to make the flatbread shape until they roughly fill the base of a medium-size frying pan – roughly 25cm.
3. Add 1tbsp. olive oil to a hot pan & gently fry for 8 – 10 mins each side.
4. Pull the lamb apart, add to a frying pan along with the olive oil & rosemary sprigs. Fry until the edges start to go crispy & caramelised.
5. Meanwhile add the wild garlic, olive oil, salt & 50g of yogurt to a blender & blitz until smooth. Mix through the remaining yogurt & put in a dish to serve.
6. Serve in the middle of the table ready for everyone to tuck in & share
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