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.
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.