Name: Leftover lamb lettuce wraps
Prep time: 30 min
Cook time: 10 min
Yield: Serves 4
Cuisine: Greek
Ingredients: 100g/3½oz cornflour; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp dried oregano; ½ tsp smoked paprika; 300g/10½oz leftover roast shoulder of lamb, shredded; 2 tbsp olive oil; 2 roasted red peppers from a jar; 2 garlic cloves, crushed; 2 tsp sumac; 2–3 tbsp olive oil; 20g/¾oz fresh coriander, chopped; 20g/¾oz fresh flatleaf parsley, chopped; 3 preserved lemons, chopped; 4–6 tbsp olive oil; 1 lemon, juice only; salt and freshly ground black pepper; 50g/1¾oz Greek-style yoghurt; 50g/1¾oz feta, crumbled; 1 tbsp chopped fresh mint; salt and freshly ground black pepper; 1 iceberg lettuce, leaves separated; 3 spring onions, chopped; ½ fennel bulb, cored and shredded; 50g/1¾oz pine nuts, toasted

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 4
Dietary: Egg-free Pregnancy-friendly

This is a great way to use up leftover roast lamb after a Sunday roast or Easter Sunday dinner.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the lamb

100g/3½oz cornflour
½ tsp ground cumin
½ tsp ground coriander
½ tsp dried oregano
½ tsp smoked paprika
300g/10½oz leftover roast shoulder of lamb, shredded
2 tbsp olive oil

For the red pepper dressing

2 roasted red peppers from a jar
2 garlic cloves, crushed
2 tsp sumac
2–3 tbsp olive oil

For the herb dressing

20g/¾oz fresh coriander, chopped
20g/¾oz fresh flatleaf parsley, chopped
3 preserved lemons, chopped
4–6 tbsp olive oil
1 lemon, juice only
salt and freshly ground black pepper

For the yoghurt dressing

50g/1¾oz Greek-style yoghurt
50g/1¾oz feta, crumbled
1 tbsp chopped fresh mint
salt and freshly ground black pepper

To serve

1 iceberg lettuce, leaves separated
3 spring onions, chopped
½ fennel bulb, cored and shredded
50g/1¾oz pine nuts, toasted

Method

To make the lamb, mix the cornflour with the spices in a bowl. Add the lamb and mix to coat well in the spice mixture.
Heat the oil in a frying pan over medium high heat and fry the lamb until crisp. Remove from the pan with a slotted spoon, drain well and keep warm.
To make the red pepper dressing, blend all the ingredients to a spreadable paste in a blender or food processor.
To make the herb dressing, mix all of the ingredients together in a bowl and season with salt and pepper.
To make the yoghurt dressing, mix all of the ingredients together in a bowl and season with salt and pepper.
To serve, spoon some red pepper dressing into an iceberg lettuce leaf. Scatter over some spring onions and fennel. Add the lamb and spoon over some herb dressing and yoghurt dressing. Wrap then repeat with the remaining lettuce leaves and fillings.

Leftover lamb lettuce wraps