Leftover Lamb with Wild Garlic Yogurt & Yogurt Flatbreads

Lamb roast on Sunday could mean yummy flatbreads on Monday with the leftovers!

  • 35 mins
  • Serves 4
  • Beginner

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

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

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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