Lamb Flatbread Pizza
It is usually common in most palace kitchens to have some leftovers once in a while. It may be some cooked veggies, some extra chicken or the rest of the roast. Many households I think struggle with what to do with the leftovers, especially if it’s not enough for a whole meal. This quick and easy whip up was born when I once had a few handfuls of leftover roast lamb floating around in the back of the fridge. It came to me from remembering a time when I was travelling around Turkey and used to enjoy these yummy “pizzas” that had this sort of paste on top that was made from lamb. They were always delicious.
I am going to keep this one short and sweet, quick and easy. No fuss. Let’s just make it happen and remember to put this on the list for the next day after you have a lamb roast. It’s almost worth buying a slightly bigger piece of lamb for!
Lamb Flatbread Pizza
(makes 2 but can be increased to suit)
around 2 cups leftover roast lamb (pulled off the bone or roughly chopped)
1/2 punnet cherry tomatoes (halved)
3 spring onions or ¼ red onion (roughly chopped)
1 tbs dried oregano
1 tsp ground cumin
1 tsp dried chilli flakes (optional or add more to taste)
½ cup passata or canned diced tomatoes*
S&P
2 flatbreads (can use pita, naan, souvlaki breads etc)
olive oil
1/2 a lemon to squeeze
Method:
Place the lamb, cherry tomatoes, onion, oregano, cumin & chill (if using) into a food processor fitted with the large blade. Add a pinch of S&P then pulse until you make a chunky paste.
Select Hot Air+Steaming (Combination Steam function). Set the temperature to 220°C. For variable Steam, if required, select to 20% or low. Allow to preheat.
Line two trays with baking paper and place a flatbread on each one. Spread the tomato over each pitta then top lamb mixture spreading it out as evenly as you can without being too fussy
Place the trays into the Combi Steam. Cook for 6-10 mins or until warmed through and flatbread is just crisp around the edges and cooked to your liking.
Serve drizzled with some olive oil and a squeeze of lemon juice.
Add other toppings as you like - try some baby spinach or rocket leaves on top or some crumbled feta. You could also add some chopped asparagus spears before cooking. Chopped fresh tomato or extra finely sliced onion will give it a fresh Middle Eastern vibe alongside some freshly chopped herbs like flat leaf parsley, dill or mint. Feel free to add a dollop of Greek yoghurt, hommus or tzatziki style dip when you serve if it tickles your fancy.
You may need to adjust the cooking time depending on the thickness of your flatbread. A thin pita style will not take long at all to get somewhere in between crispy and soft depending on how you like it. If you are using a thicker style flatbread or souvlaki or pizza base it may take a little longer so just monitor and check as you go.
Give your pizza night a little makeover with this new version and chalk up a perfect new way to create another meal following your regular lamb roast.
Happy Combi Steaming!
Yours in the kitchen
The CSQ x