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 Garlic—finely sliced
1 tsp. Cumin seeds
500g Leftover roast lamb Few sprigs of rosemary
1 tbsp. Olive oil
50g Olive Oil
15g Wild Garlic
1 tsp. salt
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