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    Home » 30 Minute Meals

    Crispy Asian Lamb Wraps

    By Robyn | Published: Apr 4, 2021 | Modified: Jul 30, 2022

    TO THE RECIPE
    pin for Asian crispy lamb wraps showing rolled up wrap ready to eat and wrap being made

    These Asian lamb wraps combine crispy leftover roast lamb with hoisin sauce, cucumber and spring onion. Ready in just 15 minutes, they are our favourite way to use up leftover lamb roast!

    Lamb wraps being made: flatbread on a wooden board topping with hoisin lamb, cucumber and onion on a plate to be sprinkled on top. Another wrap is made to the right
    Jump to:
    • Ingredients
    • My Recipe tips
    • FAQ
    • Meal prep/make ahead
    • Watch how to make these lamb wraps
    • You may also like these easy dinner recipes
    • Crispy Lamb Wraps

    I find roasting a leg or shoulder of lamb to be the most economical way of eating lamb, but then I am left looking for leftover lamb recipes. Not that that’s really a hardship! Leftover lamb can be transformed into so many delicious meals! From Shepherds Pie to lamb pilaf, and when time is short, these crispy lamb wraps.

    Crispy duck is one of my favourite Chinese dishes, and this recipe takes inspiration from it. Finely chopped leftover lamb is fried until crispy and golden, then mixed with sticky hoisin sauce and piled on a flatbread with crunchy cucumber and spring onions.

    Ingredients

    • Leftover lamb – I often use roast leg of lamb, but leftover roast shoulder would also work.
    • Spring onion – also called scallion or green onion, depending on where you are in the world 🙂
    • Cucumber – I tend to use Lebenese cucumber, but you can also use half an English cucumber.
    • Wraps – any soft flatbread is good!
    the 7 ingredients needed to make the lamb wraps shown in individual bowls, the spring onion/scallion and cucumber left whole

    My Recipe tips

    • Chop some pieces of lamb slightly smaller than others – this means you will get super crispy pieces of lamb and then some that are soft and tender.
    • Brands of Hoisin sauce vary in taste and saltiness. In Australia we prefer the Lee Kum Kee Stir Fry Hoisin for these wraps (no affiliate, just the best one in our opinion!).
    • For a low carb option – serve the hoisin lamb filling in lettuce cups.
    Overhead shot of a lamb wraps being made, with the sticky crispy lamb filling in a flatbread wrap, extra sauce, cucumber and onion ready to be placed on it

    FAQ

    How long does leftover lamb keep?

    Leftover lamb will keep for up to 3 days in the fridge, or 2 months in the freezer.

    Can I make these wraps with leftover lamb that has been frozen?

    Yes you can. Defrost the lamb thoroughly in the fridge overnight before you use it, then make as per the recipe.

    close up of folded lamb wrap being held, to show the juicy yet crispy golden lamb

    Meal prep/make ahead

    These wraps are best eaten as soon as they are made. I don’t recommend reheating them.

    Watch how to make these lamb wraps

    This post was originally published in August 2019. It has been updated with more information and new photos. The recipe remains the same.

    You may also like these easy dinner recipes

    From pies to pasta, these recipes are some of our families favourites.

    • Creamy Chicken Pie with Puff Pastry (Leftover Chicken Recipe)
    • Spanish Chickpea and Chorizo Stew
    • Flammkuchen (German Pizza)
    • Ham and Cauliflower Mac and Cheese

    Crispy Lamb Wraps

    Author: Robyn

    These crispy lamb wraps with hoisin sauce are an easy and delicious recipe for leftover roast lamb! Sticky and crispy, they are ready in just 15 minutes!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Course 15 minute, leftovers, Midwee Meal
    Cuisine Modern english/modern australian
    Servings 2 people
    Calories 432 kcal

    Ingredients
      

    • 2 spring onions finely sliced lengthways
    • 1 lebanese cucumber sliced lengthways with a vegetable peeler
    • 1 teaspoon olive oil
    • 250 g cooked lamb
    • 2 tablespoon hoisin sauce
    • 2 tablespoon boiling water
    • 2 flatbreads
    • Extra hoisin sauce to serve

    Instructions
     

    • Prepare the spring onions and cucumber.
    • Shred the lamb into small pieces, leaving some pieces larger than others – the smaller pieces will become crispy whilst slightly larger will remain juicy.
    • In a non stick pan over a medium heat fry the lamb in the olive oil for 5 minutes, stirring just occasionally to make sure all sides are golden and crispy.
    • Meanwhile, in a small bowl mix the hoisin sauce with the boiling water.
    • When the lamb is golden all over, pour this sauce over the lamb, stir, and turn off the heat. It will spit a little so take care. Stir again to coat all the lamb, then spoon into a serving bowl and serve straight away.
    • To serve, place half the lamb mixture on a flatbread, then top with a small handful of spring onion and a small handful of cucumber ribbons, drizzle over a little more hoisin sauce, if you want, then roll up and eat.

    Notes

    This recipe serves 2 people, but you can easily double or triple it.
    Leftover lamb – I often use roast leg of lamb, but leftover roast shoulder would also work well in these wraps.
    Spring onion – also called scallion or green onion, depending on where you live.
    Cucumber – I often use Lebenese cucumbers, but you can use half an English cucumber in you prefer.
    Wraps – any soft flatbread is good! Depending on the brand of wraps you use, they may need warming through under the grill for a minute or two. You can also use crispy iceberg lettuce leaves for a low carb option.

    Nutrition

    Serving: 1gCalories: 432kcalCarbohydrates: 35gProtein: 20gFat: 24gSaturated Fat: 10gCholesterol: 64mgSodium: 493mgPotassium: 535mgFiber: 4gSugar: 7gVitamin A: 278IUVitamin C: 7mgCalcium: 58mgIron: 3mg
    Keyword crispy lamb, leftover lamb recipe, leftover roast lamb recipe, recipe for leftover roast lamb

    HAVE YOU MADE THIS RECIPE?

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    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. G V says

      September 28, 2019 at 12:28 am

      Didn’t see this before – but am thinking it’s a winner!!!

      Reply
      • Robyn says

        September 30, 2019 at 10:00 am

        Thanks – It really is a winner of a dish!

        Reply
    2. Sally says

      September 04, 2019 at 1:46 pm

      Yum I love hoisin sauce! These sound so delicious and easy which is a winner for me!

      Reply
      • Robyn says

        September 04, 2019 at 4:53 pm

        Delicious and easy dinners are always a winner here too – thanks Sally!

        Reply
    3. Gavin says

      September 04, 2019 at 1:13 pm

      This is the PERFECT mid week dinner. After a hard day working or toddlering this recipe still packed my quick n simple dinner with full on flavour. Delish!!

      Reply
      • Robyn says

        September 04, 2019 at 4:52 pm

        Thanks Gavin! Yes, recipes that are easy to make after a full day of toddlering are very important in our house too at the moment! 😉

        Reply
    4. Alexandra @ It's Not Complicated Recipes says

      September 02, 2019 at 12:28 pm

      Such a delicious and clever idea! I am craving this for lunch right now 😉 I am not surprised it is a favourite recipe 🙂

      Reply
      • Robyn says

        September 03, 2019 at 7:54 am

        Thanks Alexandra! It does make a great quick lunch 🙂

        Reply
    5. Sylvie says

      September 02, 2019 at 12:16 am

      My mouth started to salivate at the sound of “crispy lamb”! Such an easy yet delicious dish – yum!!

      Reply
      • Robyn says

        September 03, 2019 at 7:54 am

        Thanks Sylvie! Yes, there is something about ‘crispy lamb’! 🙂

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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