lamb in a pitta pocket
leftover roast lamb is a blessing and whenever we have roast lamb i always try and get a piece of meat that will be large enough to yield leftovers. my usual way of using the leftovers is to make nigel slater’s lamb shawarma.
this week i fancied a change and took inspiration from ajill dupleix recipe where she fries the chunks of lamb in a little olive oil before sprinkling with oregano, lemon juice and seasoning. add some greek salad (i used tomatoes, feta cheese, black olives and fresh mint with a little olive oil and red wine vinegar) and warmed pitta breads to the mix and you have a quick and delicious leftovers lunch.