Leftover Lamb Flatbreads by Jamie Oliver

Ingredients

• 400g (14 oz) leftover roasted lamb, shredded
• 4 flatbreads
• 200g (3/4 cup) greek yogurt
• 1 tbsp lemon juice
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Whisk the Greek yogurt, lemon juice, half of the chopped herbs, salt, and pepper in a small bowl until smooth and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the shredded lamb to the skillet and cook for 3-5 minutes until the edges are crispy and the meat is heated through.
4. Warm the flatbreads in a separate dry pan or oven for 1-2 minutes until soft and pliable.
5. Spread a generous spoonful of the herb yogurt onto each flatbread.
6. Top with the crispy shredded lamb and garnish with the remaining fresh herbs before serving.