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!
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.
- 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!
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.
Leftover lamb will keep for up to 3 days in the fridge, or 2 months in the freezer.
Yes you can. Defrost the lamb thoroughly in the fridge overnight before you use it, then make as per the recipe.
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.
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Crispy Lamb Wraps
- 2 spring onions finely sliced lengthways
- 1 lebanese cucumber sliced lengthways with a vegetable peeler
- 1 tsp olive oil
- 250 g cooked lamb
- 2 tbsp hoisin sauce
- 2 tbsp boiling water
- 2 flatbreads
- Extra hoisin sauce to serve
- 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.