Easter Lamb Leftover Flatbreads

INGREDIENTS

• 1 large red onion, thinly sliced
• Juice of 2 lemons
• 40ml water
• 1 tbsp sugar
• 1½ tsp salt
• 150g Greek yoghurt
• 2 garlic cloves, minced
• 350g – 400g leftover Easter lamb

To serve

• Handful of rocket leaves
• 2 mini cucumbers, thinly sliced
• 100 g cherry tomatoes, halved
• 4 tortilla wraps, warmed
• 2 tbsps pomegranate seeds
• Serve with any leftover salsa verde from Easter Lamb Recipe

METHOD

1. Place the sliced red onions in a bowl, then add the lemon juice, water, sugar, and salt and stir to combine. Set the bowl aside for 20–30 minutes, then refrigerate until needed.
2. Stir the Greek yoghurt and ½ minced garlic clove together in a bowl with some salt and pepper and a drizzle of extra virgin olive oil, then set aside.
3. Place a large frying pan over a medium-high heat and add a glug of olive oil. Add the leftover lamb and cook for 4–5 minutes until completely warmed through – you may need to add a splash of water or wine to stop the lamb from sticking.
4. When the lamb is warmed, add the remaining garlic and a pinch of salt and pepper and stir, cooking for a couple more minutes until the lamb is crispy and the garlic is fragrant.
5. To serve, add a few spoons of the garlic yoghurt to your tortillas, then top with some rocket, cucumber and cherry tomatoes followed by the lamb. Sprinkle some pomegranate seeds to finish and serve the red onion pickle and any leftover salsa verde alongside the wrap.