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.
Servings 4
Calories 433kcal
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.
Nutrition
Calories: 433kcal