CHRISTMAS Day is only one week away, and we can almost smell the glorious Christmas spreads with all the trimmings.
Everyone loves sharing a Christmas meal, but often we can become stumped with how to serve the leftovers, resorting to the humble leftover sanga.
Australian Lamb and former Masterchef contestant Jess Arnott have jazzed up the leftovers lunch with these roast lamb and gravy rolls with parmesan and chilli slaw.
Serves: 4 Preparation:
Cooking: 5 minutes
- Left over roast lamb, sliced into bite sized pieces
- 1/2 cup of left over gravy
- 4 long bread rolls
- 1/4 savoy cabbage
- 1 cup finely grated parmesan
- 1/2 cup flat leaf parsley, roughly chopped
- 1 long red chilli, deseeded and finely chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/4 tsp white pepper
- Salt, to taste
1. 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.
2. 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.
3. 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.
Recipe courtesy of Australian Lamb