I made a wonderful Roast Leg of Lamb recently and I had some left over. Cold roast lamb is not a favorite, but this roast was so delicious that I thought I would try this Middle Eastern Lamb Doner with some of the leftover roast.  Doner just means fast food made of grilled/roasted lamb, but it sounds more exotic than ‘sandwich’.  This doner was very simple to prepare and it was delicious with all the fresh vegetables and the spicy tahini sauce. Just the right combination.

Lamb Doner

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Course: Lunch
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Degree of Difficulty : Easy
Servings: 2 people


  • 1/2 lb leftover roasted leg of lamb shredded or cut into bite sized pieces
  • 1 tbsp olive oil
  • 3 cloves grated garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet Hungarian paprika

Tahini Dressing

  • 2 tbsp tahini
  • 1/2 fresh lemon juiced
  • 1/2 tsp chili flakes or hot sauce


  • 1/2 cucumber sliced
  • 2 small sliced tomatoes
  • 2 leaves Romain lettuce
  • 3-4 leaves fresh mint
  • 2 flour tortillas
  • 3-4 springs fresh parsley leaves for garnish.


Gather all ingredients before starting the recipe.

    Prepare Tahini Dressing

    • Combine 2 tbsp tahini, 1/2 fresh lemon juiced, 1/2 tsp chili flakes or hot sauce and a couple of tablespoons of water for a dressing consistency. Set aside until ready to use.

    Vegetable Filling

    • Prepare 2 leaves Romain lettuce, 3-4 leaves fresh mint, rolled and thinly sliced, 1/2 cucumber sliced and then cut into smaller pieces and 2 small sliced tomatoes.

    Lamb Filling

    • Heat 1 tbsp olive oil in a small skillet over medium heat and add 1/2 lb leftover roasted leg of lamb, shredded or cut into thin strips.
    • Add 3 cloves grated garlic, 1/2 tsp ground cumin, and 1/2 tsp sweet Hungarian paprika. Stir to combine, reduce heat and just keep warm until ready to use.


    • Place 2 flour tortillas between 2 sheets of paper towel and microwave on high for one minute.
    • Start with placing a leaf of Romain lettuce on one end of each tortilla. Top the lettuce with half of the lamb mixture and drizzle 1/2 of the tahini dressing divided between the tortillas.
    • Top the lamb with the vegetables and drizzle the remaining tahini dressing over each of the tortillas.
    • Roll each tortilla, burrito fashion finishing with the seam side down.
    • Place the tortillas in the pan used to heat the lamb mixture over medium high heat.
    • Cook until the first side is a nice golden color, about 3-4 minutes, then turn and cook for another 3-4 minutes.
    • Slice each tortilla in half, serve with a few whole baby tomatoes and sprinkle with chopped parsley.

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