When life feels heavy, the last thing you want is a complicated meal. That’s where Throw it in the Oven Thursday comes in—a reminder that good food doesn’t need to be fussy.
Today’s recipe is about giving leftovers new life. If you’ve slow-roasted a big leg or shoulder of lamb earlier in the week, this one’s for you. Soft pitas, warm pulled lamb, crunchy salad, and tangy pickles—it’s comforting, easy, and packed with flavour.
🥙 Leftover Lamb Pitas
You’ll need:
- Leftover roast lamb (pulled or sliced)
- Pita breads or wraps
- Olive oil or butter (for warming)
- Mixed salad leaves
- Sliced cucumber and tomato
- Leftover roast vegetables (optional)
- Pickled red onions or gherkins
- Greek yoghurt, hummus or tahini dressing
To serve (optional):
- Crumbled feta or shaved Parmesan
- Fresh herbs (mint, parsley, or dill)
- Chilli flakes or sumac
🔥 Quick Method (Throw it in the Oven style)
- Preheat your oven to 160°C (fan).
- Line a baking tray and place your lamb in a loose pile. Add a splash of water or a drizzle of olive oil to keep it moist, then cover with foil.
- Pop it in the oven for 15–20 minutes until warmed through.
- In the last few minutes, wrap the pitas in foil and warm them on the tray alongside the lamb.
- Prepare your salad and pickles while everything heats.
- Load up each pita with warmed lamb, fresh salad, your choice of pickles and sauce—and enjoy.
💡 Mrs E’s Tip:
If you’re feeling low or don’t have the energy for a big prep, just set everything out on the table for a DIY assembly night. Let everyone build their own—minimal effort, maximum satisfaction.
From-Scratch Swap: If you made your lamb roast from scratch earlier this week (hello Make it from Scratch Monday), this is a beautiful way to honour that effort without starting from zero again.