✨ 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

1. Prep the Lamb:
   Slice or shred your leftover roast lamb. Set aside.

2. 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.

3. 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.

4. Mix the Sauce:
   Combine yoghurt, mayo, and grated garlic. Add 2–3 tbsp water to reach drizzling consistency. Season to taste.

5. Finish the Lamb:
   Add shredded lamb to the pan with the spiced shallots. Cook for 5–7 minutes until heated through and fragrant.

6. 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.