Recipe
Roast lamb roll with parmesan and chilli slaw
Take your roast lamb roll to the new levels of deliciousness
- Serves 4
- Prep Time 15 mins
- Cooking Time 5mins
Ingredients
- Serves 4
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. It should be able to coat the left over lamb without being gloopy.