Oregano Bread Stuffed With Slow Roast Lamb

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Otherwise known as the leftover “manwich”, guaranteed to fill the hungriest of teenage boys stomachs with a bowl of soup on the side! Also super for school lunch boxes and picnics!

I have used leftover slow roast leg of lamb in this recipe but feel free to play around with it, I have used pulled pork, beef ribs and roast chicken before.

I make batches of caramelised onions to keep in the fridge as a quick cheat, the recipe is in the blog!

As for a vegetarian option, leftover roast pumpkin and goats cheese is a winner with the caramelised onions on the base.

Serves 8-10.

Ingredients

DOUGH

500g plain flour

1/2 teaspoon salt

2 teaspoons instant yeast

4 teaspoons dried oregano

325-350mls warm water

FILLING

150g caramelised onions

250g lamb or your choice of cooked meat

2 large tomatoes, deseeded and diced

100g mozzarella, grated

TOPPING

1 egg, beaten

30-40g Parmesan, finely grated

Method

In a large bowl, combine the dough ingredients, making sure you get all the bits off the side of the bowl.

Turn onto a floured surface and knead for 5 minutes.

Flour the inside of the bowl you used to make the dough and add the dough. Cover tightly with plastic wrap and leave to rise for 1 hour.

Line a baking tray with baking parchment. 37cm x 24cm.

Preheat the oven to 200 degrees Centigrade.

Once risen, tip the dough gently onto the floured bench and cut in half.

Roll one half out until it is large enough to cover the tray.

Gently lift it onto the prepared tray, spread the caramelised onions over the base, leaving a 3 cm gap around the edge.

Sprinkle over the lamb, tomatoes and cheese.

Brush around the edges of the dough with a little of the beaten egg for the topping.

Roll the second piece of dough out to cover the existing piece.

Lay it over, press down on the edges to seal and then nip and twist all the way around the dough to seal completely, the edges should look like a turned rope.

Brush with the remaining egg and sprinkle over the Parmesan.

Set aside in a warm place for 20-30 mins and then bake for 40-45 minutes until the bread is fully cooked and the top surface is golden.

Slide the bread onto a wire rack to cool a little before cutting.

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17 thoughts on “Oregano Bread Stuffed With Slow Roast Lamb”

    1. We only ever have a tiny bit of leftovers here too Drew, hence the eaking it out to do another day! I’m roasting lamb again tomorrow and I need to do two shoulders to make sure I have enough for leftovers! Too many carnivores around my table!!! ๐Ÿ™‚ Ros

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