Repurposing roast lamb by pan-frying it with caramelised shallots and rich spices is an ideal way to use up your Easter roast leftovers. Take the dish to the next level by serving with Tesco Finest flame baked flatbreads. These handy flatbreads have been baked in a tandoor-style oven, which creates little bubbles of charred crispness for extra flavour, contrasting perfectly with the flatbread’s soft centre and the spicy, Turkish-inspired lamb.
Prep 25 min
Cook 20 min
Serves 4
For the lamb
2 tbsp Tesco Finest Sicilian extra virgin olive oil
4 Tesco Finest echalion shallots, thinly sliced
3 tsp ras el hanout
350g leftover roast lamb, sliced or shredded (Esther has roasted a shoulder of lamb)
For the salad
½ red onion, thinly sliced
3 Tesco Finest tomatoes on the vine, halved and thinly sliced
1 lemon, juiced
Big handful fresh mint and parsley, roughly chopped
For the garlic sauce
150g Tesco Finest Greek yoghurt
30g mayonnaise
½ garlic clove, finely grated
To serve
4 Tesco Finest flame baked flatbreads
30g pine nuts, toasted
Pickled green chillies
Suggested wine pairing
Tesco Finest zinfandel
Thinly slice your leftover roast lamb or, if you’ve slow cooked it, use two forks to gently shred the meat. Here, it makes for a quick family meal where you can build your own flatbreads, topping them with a salad of onions, herbs and perfectly ripe aromatic Tesco Finest tomatoes on the vine, a garlicky sauce and pickled chillies.
Heat the olive oil in a large non-stick frying pan. Add the shallots and fry over a low-medium heat for 12-15 minutes, or until they are beginning to caramelise. Stir through the ras el hanout and fry for 1 minute. Season with salt and set aside.
For the salad, toss together the onion, tomato, lemon juice and a ½ teaspoon of flaky sea salt as well as most of the herbs. Set aside for at least 10 minutes or up to 1 hour for the flavours to develop.
For the garlic sauce, mix together the yoghurt, mayonnaise and garlic. Loosen with a little water (roughly 2-3 tablespoons) until you have a sauce that’s easy to drizzle. Taste and season with a little salt.
Add the lamb to the frying pan with the shallots and spices and cook for 5-7 minutes. Warm the flatbreads under the grill and then top with the spiced lamb, the salad, garlic sauce, pine nuts and pickled chillies, if you like. Finish with a sprinkle of the remaining herbs.
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