Roast Lamb and Gravy Roll with Parmesan and Chilli Slaw

Pimp up your Boxing Day rolls: Roast Lamb and Gravy Roll with Parmesan and Chilli Slaw

Take your roast lamb roll to the new levels of deliciousness.

Serves: 4
Preparation: 15 minutes
Cooking: 5 minutes

Ingredients
Left over roast lamb, sliced into bite sized pieces
1/2 cup of left over gravy
4 long bread rolls
1/4 savoy cabbage
1 cup finely grated parmesan
1/2 cup flat leaf parsley, roughly chopped
1 long red chilli, deseeded and finely chopped
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1/4 tsp white pepper
Salt, to taste

Method
Shred the cabbage thinly using a mandolin or sharp knife. Thoroughly toss the cabbage with the parmesan, chilli and parsley so everything is combined properly before you dress it. Combine the oil, lemon juice, pepper and a good pinch of salt in a separate bowl. Set this dressing to one side.
Add the left over gravy and the lamb to a small saucepan over medium heat. Simmer for two minutes or until the lamb is just warmed through.
Dress the slaw and slice the rolls lengthways. Add two spoonfuls of slaw to each roll then fill with the lamb and gravy to serve.

Tips:

If you don't have any leftover roast lamb, this recipe also works well with thinly sliced lamb steak.
To stop everything from going soggy, wait to dress the slaw just moments before you are ready to assemble the rolls.
If your gravy is a little thick, add a few spoonfuls of water.

Christmas Lamb Leftovers You Can't Get Enough Of

While everyone loves to share a delicious Christmas meal, we often get stuck wondering how to make the most of our leftovers, with the usual throw-together roll feeling underwhelming.

Australian Lamb has teamed up with former Masterchef contestant Jess Arnott to create this quick and easy recipes that will make your lamb roast leftovers disappear quicker than Santa up the chimney this Christmas.