1
Slice the meat
4 minThinly slice the leftover roast lamb and spread it out on a wide plate.
Red Meat
Made by thinly slicing leftover roast lamb, this cold Iraqi-style plate comes together in minutes with pomegranate molasses, sumac and parsley. Needing no cooking, it's one of the fastest ways to use up leftover meat.
Step by Step
How to make it?
2
Dress it
3 minMix the pomegranate molasses, olive oil and salt, then drizzle over the meat.
3
Garnish and serve
5 minScatter over the red onion, parsley and sumac, and serve right away.
Reminder
Serve the meat close to room temperature — cold meat straight from the fridge doesn't absorb the dressing as well. This recipe contains no known allergens.
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