This has to be the ULTIMATE of all left-over’s recipes. What’s more, it is pretty damn healthy! It is the perfect combination of simple flavours and how a little bit of home-cooking can go a long way.
My idea for this recipe came after having yet another lamb roast. My family absolutely love roast dinners, but to be honest, I can take them or leave them! I like the veg, I like the gravy, I like roast meat but as a meal they just don’t do anything for me. My favourite thing about roasts however are the next day’s meals made with the leftovers. I love cooking beef curries, chicken supreme and bubble and squeak – delicious dishes that can be made from what I think is a rather average meal.
So, when dad got another leg of lamb out of the fridge for Easter Day, I decided I had to come up with something new to do with the leftovers. Lamb for me, screams Greek! You can’t beat BBQ’d Lamb Souvlaki wrapped in a pita with tatziki on a beach in Greece, 40 degree heat, and crystal clear waters lapping at your feet! I’ve had many a lovely holiday like this and that was my inspiration for this dish.
Essentially it’s a low fat kebab with homemade flat bread, lean roasted meat with salad and mint yogurt. It’s so tasty and entirely guilt free!
