Mango and roast lamb pita

Name: Mango and roast lamb pita
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Family
Ingredients: 250 g leftover roasted lamb shredded; 4 mini pita breads or any type of flatbread; 250 ml double cream plain yoghurt; 2 garlic cloves finely chopped; 15 g fresh flat leaf parsley; 15 g fresh mint plus a little extra for garnish; salt and black pepper to taste; 2 mangoes peeled, stoned and sliced; red onion to garnish; pomegranate rubies to garnish; spring onion chopped to garnish

4 servings Prep: 20 mins

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Make the most of festive leftovers by combining them with delicious juicy mangoes. Any cold roast can be used in this recipe.

By Independent Contributor January 09 2024

Tags:

lamb leftovers

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Ingredients (11)

250 g	leftover roasted lamb — shredded
4	mini pita breads — or any type of flatbread

For the yoghurt sauce

250 ml	double cream plain yoghurt
2	garlic cloves — finely chopped
15 g	fresh flat leaf parsley
15 g	fresh mint — plus a little extra for garnish
	salt and black pepper — to taste
2	mangoes — peeled, stoned and sliced
	red onion — to garnish
	pomegranate rubies — to garnish
	spring onion — chopped to garnish

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Method:

In a bowl combine the yoghurt, garlic, parsley, mint and seasoning. Mix to combine.

Spread the yogurt dressing over the pita breads, top with shredded lamb and slices of mango. Garnish with slices of red onion, scatter with pomegranate rubies and spring onion and garnish with torn mint leaves. Serve immediately.

Reprinted with permission from South African Mango Growers’ Association (SAMGA).