Leftover-Lamb Flatbreads

The braise's second act — lamb, pickle & herbed yogurt on warm flatbread

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What you need

shredded braised lamb + a little of its liquid

Quick Skillet Flatbread (this week's)

herbed yogurt: yogurt · lemon · garlic · mint or dill

daikon-carrot pickle · crumbled feta · fresh herbs

Warm the lamb. Gently reheat the shredded lamb in a splash of its braising liquid so it stays moist, not dry.
Whisk the yogurt. Stir yogurt with lemon, grated garlic, chopped mint or dill, and salt.
Build. Smear yogurt on warm flatbread, pile the lamb, top with pickle, feta, and herbs, and fold.

Steps — tap one to keep your place

1. Warm the lamb. Gently reheat the shredded lamb in a splash of its braising liquid so it stays moist, not dry.

2. Whisk the yogurt. Stir yogurt with lemon, grated garlic, chopped mint or dill, and salt.

3. Build. Smear yogurt on warm flatbread, pile the lamb, top with pickle, feta, and herbs, and fold.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.