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Leftover lamb and tzatziki pittas recipe

Leftover lamb and tzatziki pittas recipe

11 ratings

Creamy, minty tzatziki goes so well with lamb – pack into pittas with salad for a quick lunch or supper. This recipe is a mouthwatering leftovers idea from our soy honeyed leg of lamb dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once. See method

  • Serves 2
  • 5mins to prepare and 5mins to cook
  • 440 calories / serving
  • Healthy


  • 2 pittas, halved
  • 150g (5oz) leftover lamb, torn
  • 30g (1oz) lambs lettuce leaves
  • 1/2 small red onion, finely sliced
  • 1 small carrot, grated
  • 3tbsp tzatziki
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    4g 20%
  • Sugars

    8g 9%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 57.8g Protein 32.8g Fibre 4.2g


  1. Heat a griddle pan over a high temperature and add the pitta breads. Griddle the bread for 1 minute on each side until toasted and charred. Place the lamb on a heatproof plate and microwave for 2 minutes on high.
  2. Halve the pittas and fill with the lamb’s lettuce, red onion, carrot and the lamb. Spoon the tzatziki into the filled pittas and serve immediately.

See more Lamb recipes

Please note that 150g (5oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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