Christmas leftovers - Herby lamb flatbread sandwich
We know how it is at Christmas, you cook a huge roast and have leftovers you're not sure what to do with, we're here to help with our series of delicious leftovers recipes. We've crafted these recipes to be easy to make with store cupboard ingredients.
Recipe by Nick Sandler
Lamb flatbread
Serves 2
Ingredients:
The salted veg
2 baby cucumbers, sliced
A small packet or radishes, sliced
Herby sea salt
The salsa verde
A handful of chopped mint
1 jalapeno, finely chopped
Herby sea salt
1/4 of a lemon squeezed
2 teaspoons olive oil
The yoghurt
200ml goat yoghurt
Herby sea salt
1/4 of a lemon squeezed
2 teaspoons olive oil
Coarse ground black pepper
The others
Leftover lamb leg roast (or any other leftover lamb), sliced or shredded
2 naan breads
A twig or two of thyme, finely chopped
A sprig of mint
2 teaspoons toasted sesame seeds.
Method:
To toast sesame seeds, toss in a pan over medium heat for 3-4mins stirring frequently, until golden brown.
Sprinkle a little salt on the radish & cucumber
Mix the salsa verde ingredients together - mint, jalapeno, salt, lemon & olive oil
Stir the yoghurt with salt, lemon, olive oil & black pepper
Toast the naan breads in a pan with a few drops of olive oil with a dusting of thyme
Place the naan on a chopping board and load with sliced lamb, salted veg, salsa verde, goat yoghurt dressing, sesame seeds and mint leaves.