leftover pulled lamb flatbreads recipe | Schwartz

Ingredients

• 100 g Greek yogurt
• 1 tbsp olive oil
• 1/2 cucumber, grated and squeezed to remove excess liquid
• 1 tsp mint
• 2 tsp garlic granules
• 350 g (12 oz) leftover roast lamb
• 1 tsp coarse ground black pepper
• 1 tsp paprika
• 1/2 tsp cumin ground
• 1 tsp oregano
• 1 tbsp Pomegranate molasses
• 4 flatbreads
• 75 g (3 oz) lettuce, shredded
• 2 medium tomatoes, sliced
• 1/2 red onion, sliced