
This quick lamb pasta salad combines tender leftover lamb, chewy sun-dried tomatoes, briny olives, and a cool herby yogurt dressing. It is a fresh, flavorful way to turn leftovers into an easy lunch or light dinner with bold Mediterranean-inspired flavors.
Heat 2 tbsp of the oil from the sun-dried tomatoes in a frying pan over medium-low heat. Add the crushed garlic and chilli flakes, and cook for 1-2 minutes until fragrant. Stir in the chopped lamb and cook for 4-5 minutes, tossing well, until heated through.
Meanwhile, cook the pasta according to the package instructions. Drain, rinse briefly under cold water, and let it cool slightly. In a large bowl, mix the yogurt, pomegranate molasses, lemon zest, chopped mint, and ground cumin, then season to taste. Fold in the sun-dried tomatoes, olives, leftover salad, and pasta. Divide between plates, top with the warm lamb, and spoon over any flavorful oil left in the pan before serving.
If you do not have leftover lamb kebab, grilled lamb, roast chicken, or chickpeas work well instead. For the best texture, do not over-rinse the pasta or it can turn watery. Store leftovers in an airtight container in the refrigerator for up to 2 days.




