Lamb Stuffed Flatbreads with Broad Bean Salsa

Feeding for two means that roast dinners always come with leftovers. With beef I usually end up with a week's worth of roast beef sandwiches to take to work with me. Chicken means chicken salads or tossed into pasta with pesto. But lamb is more difficult. It's too fatty and awkward for a leafy salad and the garlic and rosemary I love to cook it with make it difficult to disguise in another recipe. 

Then I found this Jamie Oliver recipe of lamb stuffed flatbreads and my problem was solved. Just chop up leftover lamb with sumac and dried fruit (I used dried apricots) spoon in between two pieces of flatbreads and hey presto, you have a delicious meal!

I was missing vegetables so I made a quick broad bean salsa on the side to give the crispy meaty flatbreads a dip of sorts. My Afghan pumpkin dip, hummus, raita or plain yoghurt would also work as accompaniments. 

We ate this for dinner but there's no reason why you can't take an uncut version to work for lunch. Or on platter to nibble on with some beer. The best thing is that this recipe can be applied to any leftover roasts even pork! 

Ingredients
Leftover lamb
1 cup of Flour
1 tbsp cooking Oil
5 dried Apricots, chopped
Salt
Water

2 Tomatoes, deseeded and chopped
handful of Broad beans, shelled
1/2 red Onion, finely chopped
2 cloves Garlic, finely chopped
1 Lemon, juice and zest
2 tbsp chopped Basil and Mint
1 tbsp Sumac
1 tbsp Zataar
1 tbsp toasted Cumin seeds
1 tsp paprika
1 large Egg, beaten
2 sping Onions

Recipe

To make the flatbreads, sieve the flour into a bowl, add the cooking oil and salt and mix together. Slowly add cold water 1 tbsp at a time to bring all the dry ingredients together to form a dough. You want the dough to be elastic and therefore slightly moist, but not too moist so it sticks to your fingers. Knead the dough for 5 minutes then set to rest for a bit.

Next, bring a pan of salted water to the boil and simmer the broad beans until just tender. When they're cooked pour the drained beans in a mixer with the garlic, red onion, tomatoes, and juice of half a lemon. Whiz until the ingredients have come together and season with salt and pepper. Cover with cling film and leave in the fridge until ready.

Cut your leftover lamb into very small pieces, almost like mince and put it in a bowl. Add the lemon zest, sumac, zataar, dried apricots, cumin seeds, and paprika. Mix well and season with salt and pepper. Add the egg and use a spoon to mix it in, this will help it combine.

Roll out half of your dough so it fits on a flat baking tray. Put it in the oven for a few minutes to cook, then take it out. Spoon your mixture on the dough, then roll out the remaining dough to place on top. You can wet the edges to seal them if you want. Put the whole thing in the oven for 6-8 minutes. Then take them out and place them onto a chopping board to cut into triangles. Sprinkle with a bit more sumac and serve with the broad bean salsa on the side.