Lunch September 22, 2015 Lamb and potato gyros Got left over slow roasted lamb? Perfect! This delicious Greek style wrap can be perfect lunch snack, making use of last nights leftovers. Lamb and potato gyros Serves 6 Prep 20M Women's Weekly Food Previous Next Print Ingredients 6 greek pitta breads (480g), lightly toasted 1/4 medium_piece iceberg lettuce, shredded 2 medium_piece tomatoes (300g), sliced thinly 1 small_piece red onion (100g), sliced thinly leftover thinly sliced slow-roasted lamb leftover roasted potato chips Tahini Sauce 2 tablespoon finely chopped fresh flat-leaf parsley 2 tablespoon tahini (sesame seed paste) 2 tablespoon hot water 1 tablespoon olive oil 1 tablespoon lemon juice 1 clove garlic, crushed Method 1.To make tahini sauce, combine ingredients in a small bowl; season to taste. 2.Top bread with lettuce, tomato, onion, lamb and potato; drizzle with tahini sauce. Fold bread to enclose filling; serve immediately.
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