Turn Leftover Lamb into a Crowd-Pleasing Spiced Flatbread Feast
Looking to breathe new life into your Easter roast leftovers? This vibrant and flavour-packed Spiced Lamb Flatbread recipe is the perfect solution. With just 45 minutes of prep and cook time, you can transform yesterday’s roast into a modern Middle Eastern-inspired meal that’s quick, easy, and sure to impress.
✨ A New Spin on Leftovers
This dish brings together shredded leftover lamb, aromatic shallots, and ras el hanout spice to create a savoury filling with rich, warming flavour. Serve it all on Tesco Finest flame baked flatbreads — soft on the inside, charred and crispy on the outside — for a satisfying base.
The salad adds brightness with fresh mint, parsley, juicy tomatoes, and tangy lemon juice, while a creamy garlic sauce ties it all together. For extra punch, scatter over some pine nuts and pickled chillies.
🧄 Ingredients at a Glance (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, shredded or sliced
For the Salad
½ red onion, thinly sliced
3 Tesco Finest vine tomatoes, thinly sliced
Juice of 1 lemon
Handful of fresh mint and parsley, chopped
For the Garlic Sauce
150g Tesco Finest Greek yoghurt
30g mayonnaise
½ garlic clove, grated
To Serve
4 Tesco Finest flame baked flatbreads
30g pine nuts, toasted
Pickled green chillies (optional)
Wine pairing: Tesco Finest Zinfandel – bold enough to match the spice.
🧑🍳 How to Make It
Prep the Lamb:
Slice or shred your leftover roast lamb. Set aside.Cook the Shallots:
Heat oil in a large frying pan. Add shallots and cook over medium heat for 12–15 minutes until caramelised. Stir in ras el hanout, cook for another minute, season, and set aside.Make the Salad:
Toss sliced onion and tomatoes with lemon juice, sea salt, and most of the herbs. Let sit for at least 10 minutes.Mix the Sauce:
Combine yoghurt, mayo, and grated garlic. Add 2–3 tbsp water to reach drizzling consistency. Season to taste.Finish the Lamb:
Add shredded lamb to the pan with the spiced shallots. Cook for 5–7 minutes until heated through and fragrant.Assemble:
Warm flatbreads under the grill. Top with lamb, salad, garlic sauce, pine nuts, and pickled chillies. Garnish with remaining herbs.
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From Easter leftovers to weekday winner — this is one recipe you’ll keep coming back to.