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


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


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

Similar Recipes

Quiche Filling

  • 5 mins
  • Serves 6
  • Vegetarian

Mixed Berry Yogurt Lollies

  • 15 mins
  • Serves 8
  • Vegetarian
  • Gluten Free
Yeo Valley Organic Potato Salad

Potato Salad

  • 10 mins
  • Serves 4
  • Vegetarian
  • Gluten Free

Keep up with everything happening in the valley...

...including upcoming events, recipes, competitions and more. Just pop your email address in below:

By signing up, you’re confirming that you’re over 18 and would like us to send you our newsletters and offers by email. Remember, we’ll never pass on your information (unless you’ve specifically asked us to). Check out our Privacy Policy for more info.