LEFTOVER ROAST LAMB SOUVA WITH CRISPY POTATOES
by
JERRY MAI
INGREDIENTS
Serves 4
400g leftover roast lamb
1 Old El Paso Thin Tortilla
400g leftover roast potatoes
1 red onion, peeled and sliced
Leftover gravy
Salt/pepper
Lettuce shredded
250g Perino tomatoes, halved
Olive oil
Click the video below to watch the full recipe.
METHOD
Heat leftover potatoes in WOLL pan with a little olive oil until golden and a little crispy, approx 3-4 mins
Add lamb into pan with potatoes and season with salt and pepper
In a pan heat the old el paso thin tortillas until warm and a little crispy
Heat leftover gravy
Fill the souvlaki base with the lamb, crispy potatoes, Perino tomatoes, onion, lettuce and generous amounts of the gravy. Roll firmly with foil and serve
LFHW TIP! Using last night’s leftovers can still create a fun and enticing meal for the whole family. Leftover roast can be recreated into an appetizing souva the following day.
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