Roast Lamb Rolls with Mint and Parmesan

Roast Lamb Rolls - tender pieces of juicy lamb smothered in rich gravy piled into a roll with a fresh salad of rocket, mint and parmesan with mustard vinaigrette.

This recipe is the perfect way to use up that leftover lamb roast you have sitting in the fridge, my Roast Lamb Rolls! Juicy pieces of tender lamb smothered in rich lamb gravy then piled into a crusty roll with fresh rocket and mint salad with parmesan and a mustard vinaigrette.

My go-to roast lamb recipe is this roast lamb shoulder, and I use the leftover lamb and gravy to make these pulled lamb sandwiches/rolls. Of course, there is no need to wait for leftovers, making up this lamb roast into these rolls is a great idea for a fun dinner the kids will love!

I have been known to make extra lamb roast and gravy so that I have enough leftover just to make these later in the week!

Ingredients you will need for this recipe

• leftover roast lamb and gravy (see further down if you don't have any leftover gravy)
• bread rolls - I used sourdough
• rocket (arugula)
• mint
• parmesan
• whole grain mustard
• lemon juice
• olive oil
• salt and pepper

*Please see the recipe card below for exact quantities and detailed instructions

Help! I don't have any leftover gravy!

Got lamb leftovers but no gravy? I've got you covered! This recipe for rich lamb gravy has an option to make gravy without pan drippings so it's perfect for this situation.

How to make this recipe

1. Combine the ingredients for the vinaigrette/dressing.
2. Add the salad ingredients to a bowl, then lightly mix through the dressing.
3. Split the rolls down the middle.
4. Stuff rolls with warmed lamb and gravy along with the salad.

My top tips for making this recipe

• If you find yourself with no leftover gravy to make these rolls, you can find a recipe to make lamb gravy here.
• The roast lamb recipe that I use to make these lamb rolls is this slow roasted lamb shoulder.
• I use a vegetable peeler to shave the fresh parmesan.
• The salad is best made just ahead of serving time. The rocket will soak up the vinaigrette and get a bit soggy if made too far ahead.

Serving suggestions and ideas for add-ins

• You could toast the bread rolls for some extra textural crunch.
• Toasted pine nuts make a nice addition to this salad.
• Don't wait for leftovers, make these rolls the main event using this lamb roast recipe. A great fun family dinner idea!

Other recipes you may enjoy

Slow-Cooked Pulled Lamb Shoulder - moist, tender pull-apart lamb that is so soft you can shred it with two forks.

Moroccan Style Lamb Shanks - soft, tender lamb shanks, slow-cooked in moroccan spices until the meat just falls away from the bone.

Family Style Lamb Mince Pie - this is a rich and hearty, family-style pie made with lamb mince (ground lamb).

Print Pin

Roast Lamb Rolls with Mint and Parmesan

Roast Lamb Rolls - tender pieces of juicy lamb smothered in rich gravy piled into a roll with a fresh salad of rocket, mint and parmesan with mustard vinaigrette.

Course Main Course

Cuisine Modern Australian

Total Time 20 minutes

Servings 4

Calories 433kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 350 g leftover roast lamb chopped into bite-sized pieces (approx 2½ - 3 cups)
• ½ cup leftover lamb gravy
• 4 bread rolls I used sourdough
• 60 g rocket arugula (approx 2 cups firmly packed)
• ⅓ cup fresh mint leaves loosely packed
• 20 g fresh parmesan shaved (approx ¼ cup)

Dressing

• ½ tbsp wholegrain mustard
• ½ tbsp fresh lemon juice
• 1 tbsp olive oil
• salt and pepper to taste

Instructions

• Place the gravy (½ cup) in a small saucepan and warm over low heat, then add the chopped lamb (350g/approx 2½ - 3 cups) to warm through and set aside while you make the salad.
• To make the dressing, in a small bowl/jug combine the wholegrain mustard (½ tbsp), fresh lemon juice (½ tbsp), and olive oil (1 tbsp). Add salt and pepper to taste.
• In a large bowl place rocket (60g/approx 2 cups firmly packed), mint leaves (⅓ cup loosely packed) and shaved fresh parmesan (20g/approx ¼ cup) then add the dressing and lightly mix to combine.
• Split the bread rolls in half lengthways, and divide the warmed lamb and gravy along with the salad evenly among the rolls and serve.

Notes

• If you find yourself with no leftover gravy to make these rolls, you can find a recipe to make lamb gravy here.
• The roast lamb recipe that I use to make these rolls is this slow roasted lamb shoulder.
• I use a vegetable peeler to shave the fresh parmesan.
• The salad is best made just ahead of serving time. The rocket will soak up the vinaigrette and get a bit soggy if made too far ahead.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 433kcal