• For the lamb:
  • 400g leftover roast lamb
  • 1 tbsp ras el hanout
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp paprika
  • 1 tsp salt
  • For the raita:
  • 150ml natural yoghurt
  • Handful mint leaves, plus extra for serving
  • ¼ cucumber, seeds and watery centre removed
  • 1 garlic clove, finely grated
  • 1 lemon
  • 1 tsp salt
  • For the pickled cabbage:
  • 1/4 red cabbage
  • 1tsp salt
  • 1tsp sugar
  • ¼ red onion
  • 1 tbsp red wine vinegar
  • To serve:
  • 4 flatbreads
  • 1 baby gem lettuce, shredded


  1. Place the leftover roast lamb in a bowl and add 1tbsp olive oil followed by all the spices. Give everything a really good mix so the lamb is well coated. Place in a large pan and gently heat for 5 minutes, stirring every now and then so that it gets nicely coloured but not burnt.
  2. In a bowl mix together the yoghurt, finely chopped mint and finely chopped skin of the cucumber, garlic, and the grated zest of ½ the lemon and a good splash of the juice.
  3. Finely shred the red cabbage and put into another bowl with the red wine vinegar, salt and sugar and give it a good mix and set aside.
  4. Finely slice the lettuce and red onion.
  5. To assemble
  6. Dollop each flat bread with ¼ of the yoghurt, topped with the shredded cabbage, red onion, lettuce and finally ¼ of the lamb. Scatter over a few extra mint leaves and a few more gratings of lemon zest.