Recommended: Sun-dried Tomato, Basil & Garlic Bagel
Sunday roast energy, any day of the week. Slow-cooked pulled lamb, kumara mash, and mint yoghurt on a toasted bagel.
What You'll Need
- 1 Bagel Off Sun-dried Tomato, Basil & Garlic bagel
- 150g leftover roast lamb, shredded (or slow-cooked lamb shoulder)
- ½ cup mashed kumara
- 2 tbsp Greek yoghurt
- Fresh mint, chopped
- Drizzle of gravy or pan juices
- Salt, to taste
Method
1. Warm the shredded lamb through in its juices or a splash of stock.
2. Mix yoghurt with chopped mint and a pinch of salt.
3. Slice your bagel in half and toast until golden and slightly crisp on the cut side.
4. Spread kumara mash on the base.
5. Pile on the lamb, drizzle with gravy.
6. Finish with a spoonful of mint yoghurt, top bagel on.
Tips
Shred the lamb against the grain for the most tender bite. If your kumara mash is thick, loosen it with a splash of warm milk or the lamb's own pan juices so it spreads without tearing the bagel. This one's built for leftovers — the day after a roast dinner, this is the best thing you'll eat all week.
Made this at home? Tag us on Instagram or TikTok @bageloff — we'd love to see it.