This easy recipe for lamb wraps is a quick and tasty way to eat any leftovers from your Sunday roast lamb. Cooked lamb is also delicious eaten cold, but I prefer to eat it warm. In this recipe I re-heat it in the microwave, which brings back the succulent tenderness from when it was originally cooked.
The lamb I used in this recipe was from a pot-roasted leg of lamb which gave us a huge amount of lamb leftovers.
Lamb meat leftovers can be kept for 3 to 4 days in the fridge, as long as they are properly stored. So unless you are going to freeze them, you should finish them in that time-space. This simple recipe is a perfect way to do that.
When the meat has been cooked, and in my case, already pulled from the bone, it seems to be quite hard and dry, when it has been in the fridge for a while.
So how best to reheat cold cooked lamb?
To reheat the cooked lamb I had available, I tried two methods – heating in the pan on the stove and in the microwave. The meat had already been removed from the bone when it was warm and succulent, but it did seem to be drier now after being in the fridge.
I found that heating in the pan, although giving a nice crispy edge to the meat, and softening it up, still leaves you with slightly dry pieces of meat.
Cooking it in small batches in the microwave, however, in a sealed BPA free container, with a bit of water added before cooking, gives the effect of steaming the meat and rejuvenated the original tenderness.
I have a Tupperware container that I use to reheat food in the microwave and it works very well. It has a light but well-fitting lid that will still release steam if the pressure gets too high, and it is great at returning moisture to slightly dry foods.
What to put in your Lamb Wrap?
Well, this is of course up to you. In this recipe, I use carrot, avocado, tomato, lamb, tzatziki sauce (a sauce made with Greek yogurt) and optionally onion and hummus. Season with salt and freshly ground pepper to taste. But you can of course use anything you fancy. Try with some lettuce or cucumber, for example.
You can alternatively serve the salad separately and serve up the lamb and onion together in a pita with just the tzatziki. This is just like the Greek gyros or Greek pita I have had in the past in different countries, served in a thick piece of Greek pita bread in the shape of a cone.
If you do not have tortillas or pita to hand then you can always make your own flatbread, of course.
The beauty of these lamb wraps or pitas is that you can serve them any way you like.
I hope you enjoy making this easy dish. If you do, please let me know how you get on in the comments section below!
How to make lamb wraps