Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 2 people
Estimated cost per serve is 5.71 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
2
- 2tablespoons olive oil, save 1tbs for drizzling
- 1 handful pine nuts, toasted
- 1 handful mint leaves, roughly chopped
- 2tablespoons hummus (to serve)
- 1 onion, finely chopped
- 3 cloves garlic, grated or finely chopped
- 200grams roast lamb, leftover ,shredded
- 1 pinch ground allspice
- 1 pinch ground cinnamon
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 flatbreads
Description
This tasty Middle Eastern-style recipe is the perfect use for any leftovers from a roast joint of lamb.
Method
Step 1 of 3
Preheat the oven to 200°C. Heat the oil in a frying pan over a medium heat, add the onion, and cook for about 5 minutes until the onion is soft and translucent.
Step 2 of 3
Stir in the garlic and cook for a few more seconds. Now add the leftover lamb and stir through. Sprinkle over the allspice and cinnamon and cook for a few minutes, stirring occasionally. Season with salt and pepper.
Step 3 of 3
Lay the flatbreads or naan on a baking tray and drizzle with a little oil. Spoon over the lamb mixture and cook in the oven for about 10 minutes until the lamb is heated through. Scatter over the pine nuts and mint leaves, and top each flatbread or naan with a dollop of hummus. Serve immediately.
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