Leftover lamb lettuce wraps recipe
 This is a great way to use up leftover roast lamb after a Sunday roast or Easter Sunday dinner. 100g/3½oz cornflour ½ tsp ground cumin½ tsp ground coriander ½ tsp dried oregano ½ tsp smoked paprika300g/10½oz leftover roast shoulder of lamb, shredded2 tbsp olive oil 100g/3½oz cornflour ½ tsp ground cumin ½ tsp ground coriander ½ tsp dried oregano ½ tsp smoked paprika 300g/10½oz leftover roast shoulder of lamb, shredded 2 tbsp olive oil 2 roasted red peppers from a jar2 garlic cloves, crushed2 tsp sumac 2–3 tbsp olive oil 2 roasted red peppers from a jar 2 garlic cloves, crushed 2 tsp sumac 2–3 tbsp olive oil 20g/¾oz fresh coriander, chopped20g/¾oz fresh flatleaf parsley, chopped3 preserved lemons, chopped4–6 tbsp olive oil 1 lemon, juice onlysalt and freshly ground black pepper 20g/¾oz fresh coriander, chopped 20g/¾oz fresh flatleaf parsley, chopped 3 preserved lemons, chopped 4–6 tbsp olive oil 1 lemon, juice only salt and freshly ground black pepper 50g/1¾oz Greek-style yoghurt 50g/1¾oz feta, crumbled1 tbsp chopped fresh mint salt and freshly ground black pepper 50g/1¾oz Greek-style yoghurt 50g/1¾oz feta, crumbled 1 tbsp chopped fresh mint salt and freshly ground black pepper 1 iceberg lettuce, leaves separated 3 spring onions, chopped ½ fennel bulb, cored and shredded50g/1¾oz pine nuts, toasted 1 iceberg lettuce, leaves separated 3 spring onions, chopped ½ fennel bulb, cored and shredded 50g/1¾oz pine nuts, toasted Method To make the lamb, mix the cornflour with the spices in a bowl. Add the lamb and mix to coat well in the spice mixture. Heat the oil in a frying pan over medium high heat and fry the lamb until crisp. Remove from the pan with a slotted spoon, drain well and keep warm. To make the red pepper dressing, blend all the ingredients to a spreadable paste in a blender or food processor. To make the herb dressing, mix all of the ingredients together in a bowl and season with salt and pepper.To make the yoghurt dressing, mix all of the ingredients together in a bowl and season with salt and pepper.To serve, spoon some red pepper dressing into an iceberg lettuce leaf. Scatter over some spring onions and fennel. Add the lamb and spoon over some herb dressing and yoghurt dressing. Wrap then repeat with the remaining lettuce leaves and fillings. To make the lamb, mix the cornflour with the spices in a bowl. Add the lamb and mix to coat well in the spice mixture. To make the lamb, mix the cornflour with the spices in a bowl. Add the lamb and mix to coat well in the spice mixture. Heat the oil in a frying pan over medium high heat and fry the lamb until crisp. Remove from the pan with a slotted spoon, drain well and keep warm. Heat the oil in a frying pan over medium high heat and fry the lamb until crisp. Remove from the pan with a slotted spoon, drain well and keep warm. To make the red pepper dressing, blend all the ingredients to a spreadable paste in a blender or food processor. To make the red pepper dressing, blend all the ingredients to a spreadable paste in a blender or food processor. To make the herb dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To make the herb dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To make the yoghurt dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To make the yoghurt dressing, mix all of the ingredients together in a bowl and season with salt and pepper. To serve, spoon some red pepper dressing into an iceberg lettuce leaf. Scatter over some spring onions and fennel. Add the lamb and spoon over some herb dressing and yoghurt dressing. Wrap then repeat with the remaining lettuce leaves and fillings. To serve, spoon some red pepper dressing into an iceberg lettuce leaf. Scatter over some spring onions and fennel. Add the lamb and spoon over some herb dressing and yoghurt dressing. Wrap then repeat with the remaining lettuce leaves and fillings.