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.
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.
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.
Finely slice the lettuce and red onion.
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.