Leftover lamb lettuce wraps

Crispy, spiced lamb nestles in cool, crunchy lettuce leaves, layered with vibrant dressings and toasted pine nuts. Each bite bursts with fresh herbs, zesty preserved lemon and creamy yoghurt, transforming leftovers into a lively, irresistible feast.

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 4

Dietary
Egg-free, Pregnancy-friendly

By Matt Tebbutt
From Saturday Kitchen

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This recipe achieves a Nutri-Score of B, thanks to its use of lean leftover lamb, an abundance of fresh vegetables and herbs, and a trio of light, flavourful dressings. The dish is well balanced, offering protein, fibre, and healthy fats, while keeping saturated fat and salt moderate.

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Equipment

• bowl
• frying pan
• slotted spoon
• blender or food processor

Ninja Food Processor with 4 Automatic Programs; Chop, Puree, Slice, Mix, and 3 Manual Speeds, 2.1L Bowl, Chopping, Slicing & Dough Blades, 850W, Dishwasher Safe Parts, Black BN650UK

£138.00 (available from £138.00)

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Ingredients

For the lamb

• cornflour 100g
• ground cumin ½ tsp
• ground coriander ½ tsp
• dried oregano ½ tsp
• smoked paprika ½ tsp
• leftover roast shoulder of lamb, shredded 300g
• olive oil 2 tbsp

For the red pepper dressing

• roasted red peppers from a jar 2
• garlic cloves, crushed 2
• sumac 2 tsp
• olive oil 2–3 tbsp

For the herb dressing

• fresh coriander, chopped 20g
• fresh flatleaf parsley, chopped 20g
• preserved lemons, chopped 3
• olive oil 4–6 tbsp
• lemon, juice only 1
• salt and freshly ground black pepper to taste

For the yoghurt dressing

• Greek-style yoghurt 50g
• feta, crumbled 50g
• fresh mint, chopped 1 tbsp
• salt and freshly ground black pepper to taste

To serve

• iceberg lettuce, leaves separated 1
• spring onions, chopped 3
• fennel bulb, cored and shredded ½
• pine nuts, toasted 50g

Method

1. Spice and crisp the lamb
   1. In a bowl, combine the cornflour, cumin, coriander, oregano and smoked paprika. Add the shredded lamb and toss to coat evenly.
   2. Heat the olive oil in a frying pan over medium-high heat. Fry the lamb until crisp and golden. Remove with a slotted spoon, drain well and keep warm.
2. Prepare the red pepper dressing
   1. Place the roasted red peppers, garlic, sumac and olive oil in a blender or food processor. Blend until you achieve a smooth, spreadable paste.
3. Mix the herb dressing
   1. Combine the chopped coriander, parsley, preserved lemons, olive oil and lemon juice in a bowl. Season with salt and pepper to taste and stir well.
4. Make the yoghurt dressing
   1. In another bowl, mix the Greek-style yoghurt, crumbled feta and chopped mint. Season with salt and pepper and stir until combined.
5. Assemble the wraps
   1. Lay out the iceberg lettuce leaves. Spoon a little red pepper dressing into each leaf, then scatter over some spring onions and shredded fennel.
   2. Add a generous portion of the crispy lamb, drizzle with herb dressing and finish with a spoonful of yoghurt dressing. Sprinkle with toasted pine nuts.
   3. Wrap up and repeat with the remaining leaves and fillings. Serve immediately for maximum crunch and freshness.

Suggested Wine Pairing

Majestic: La Vieille Ferme Rouge

This approachable southern French red bursts with juicy cherry and gentle spice, making it a brilliant match for spiced lamb lettuce wraps. Its soft tannins and lively acidity balance the richness of the lamb and complement the herbal dressings.

Tesco: Finest Côtes du Rhône Villages

A vibrant, medium-bodied red with notes of plum, black pepper and herbs. The wine’s structure and freshness pair beautifully with the aromatic spices and preserved lemon, while its fruitiness lifts the tangy yoghurt and feta.

Sainsbury’s: Taste the Difference Rioja Crianza

With ripe red fruit, subtle oak and a hint of vanilla, this Rioja Crianza stands up to the bold flavours of the wraps. Its smooth finish and gentle spice harmonise with the cumin, coriander and mint in the dish.

What can you serve with this

1. Tabbouleh – The fresh herbs and lemon in tabbouleh echo the flavours in the wraps and add a vibrant, refreshing side.
2. Roasted sweet potato wedges – Their natural sweetness and soft texture contrast beautifully with the spiced lamb and crisp lettuce.
3. Chopped tomato and cucumber salad – A simple salad adds crunch and juiciness, balancing the savoury lamb and creamy dressings.
4. Pickled red onions – Their tangy bite cuts through the richness of the meat and cheese, adding extra brightness.

Nutri-score Health Check

Positive Factors

• Lamb – Provides high-quality protein and essential minerals, especially when using lean, roasted leftovers.
• Fresh herbs, lettuce, fennel and spring onions – Deliver fibre, vitamins and antioxidants for a nutritious boost.
• Greek yoghurt and feta – Add calcium and probiotics, supporting gut health.

Negative Factors

• Olive oil and feta – While healthy in moderation, contribute to the overall fat content.
• Pine nuts – Nutritious but energy-dense, so portion control is key.
• Salt – Present in feta, preserved lemons and added seasoning, so monitor if you are reducing sodium intake.