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    Home » Lamb

    Roast Lamb Rolls with Mint and Parmesan

    Published: May 9, 2021 · Modified: Nov 23, 2021 by Lee-Ann · 2 Comments

    Jump to Recipe - Print Recipe

    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.bread roll filled with lamb and gravy and salad on a white plate

    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!

    Table of Contents

    • Ingredients you will need for this recipe
    • Help! I don't have any leftover gravy!
    • How to make this recipe
    • My top tips for making this recipe
    • Serving suggestions and ideas for add-ins
    • Other recipes you may enjoy
    • Roast Lamb Rolls with Mint and Parmesan
      • Ingredients
        • Dressing
      • Instructions
      • Notes

    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.process photographs showing how to make this recipe
    3. Split the rolls down the middle.
    4. Stuff rolls with warmed lamb and gravy along with the salad.images showing process of cooking this recipe

    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.
    Bonus Tip
    Would you like more lamb recipes? Why not check out my guide to all things Lamb - it's got heaps of hints and tips to get the best from each cut of lamb, plus ALL of my lamb recipes in one place!

    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).

    bread roll filled with lamb and gravy and salad on a white plate

    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.
    Print Pin Rate
    Prevent your screen from going dark
    Total Time: 20 minutes
    Serving: 4
    Calories: 433kcal
    Author: Lee-Ann Grace

    Ingredients

    • 350 g leftover roast lamb chopped into bite-sized pieces
    • ½ cup leftover lamb gravy
    • 4 bread rolls I used sourdough
    • 60 g rocket arugula
    • ⅓ cup fresh mint leaves loosely packed
    • 20 g fresh parmesan shaved

    Dressing

    • ½ tablespoon wholegrain mustard
    • ½ tablespoon fresh lemon juice
    • 1 tablespoon 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) 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), mint leaves (⅓ cup loosely packed) and shaved fresh parmesan (20g) 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*

    Reader Interactions

    Comments

    1. Yesif

      November 24, 2021 at 5:38 pm

      5 stars
      We are actually making extra so that we have left overs for this. So good.

      Reply
      • Lee-Ann

        November 24, 2021 at 5:40 pm

        Awesome!

        Reply

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