Lamb with wild garlic yoghurt and flatbread recipe

This Easter why not get creative and turn your leftover roast lamb into a delicious meal with wild garlic yogurt and freshly made flatbreads



50g vegetarian (non-Parmesan) hard cheese, grated

500g Self Raising Flour

500g Yeo Valley Organic Yoghurt

2 tbsp. Olive Oil

1 tsp. Salt

20g Wild Garlicfinely sliced

1 tsp. Cumin seeds


500g Leftover roast lamb Few sprigs of rosemary

1 tbsp. Olive oil

Garlic Yoghurt:

50g Olive Oil

15g Wild Garlic

350g Yeo Valley Organic Yoghurt

1 tsp. salt


  1. In a large bowl mix together all the ingredients for the yoghurt flatbreads until it just comes together. Make into about 250g balls & squish out with your hands until they roughly fill the base of a medium size frying pan. Roughly 25cm. Add 1 tbsp. Olive Oil to a hot pan & gently fry for 810 mins each side.
  2. Pull the lamb apart & add to a frying pan along with the olive oil & rosemary sprigs. Fry until the edges start to go crispy & caramelised.
  3. Meanwhile add the wild garlic, olive oil, salt & 50g of yoghurt to a blender & blitz until smooth. Mix through the remaining yoghurt & put in a dish to serve.
  4. Serve in the middle of the table ready for everyone to tuck in & share.

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