This recipe was inspired by one by Ben Tish, previously Chef-Director of Salt Yard, and now Culinary Director of Norma; featured in #Cook for Syria.

Serve with tabbouleh, or any other interesting green salad.

If you have leftover beef, rather than lamb you can do a very similar thing, but instead of making a buttermilk dressing, make a dressing of yoghurt, garlic, olive oil and salt and pepper. Warm the beef by melting an onion first, and then adding the beef, cut into thin strips.

You can buy the flatbreads in one form or another… or you can make them.

Recipe for leftover lamb and flatbread with buttermilk sauce

Serves 2

Ingredients

• leftover roast lamb – about 250g/8 oz – with the fat and gristle taken off and cut into bite-sized pieces
• olive oil
• 1 tsp Spanish sweet smoked paprika
• 2 tsps cumin seeds
• 2 cloves of garlic, crushed with 1 tsp smoked salt
• 1 tbsp thick balsamic vinegar
• freshly ground black pepper, or even better a pinch of Urfa pepper flakes
• 120 ml/½ cups buttermilk (you can easily make this – go here to find out how)
• 1 tbsp white balsamic condiment
• 1 240g/8 oz packet (or the nearest convenient weight) garlic flatbread
• 30g/1 oz fresh coriander

Method

1. Take the buttermilk out of the fridge if that’s where you’re keeping it.
2. Warm the flatbread according to the instructions.
3. In a medium frying pan dry fry the cumin seeds.
4. Pour in a little olive oil and gently fry the garlic for just a minute or two.
5. Add the lamb, fry for another minute or two. If it looks a bit dry, add a splash of red vermouth. Add the pepper, or pepper flakes.
6. Meanwhile mix the buttermilk and the balsamic condiment. Snip in most of the coriander. Season.
7. Serve the flatbreads, topped with the lamb, and with the dressing poured over, and garnished with a sprinkle of paprika and the remaining snipped coriander. If you have any dressing left over, put it in a jug on the table for everyone to help themselves.