LAMB AND HARISSA SAUSAGE ROLLS

5 minutes prep.

30-40 minutes cooking

Serves 16

Ingredients

  • 20g butter
  • 1 brown onion, finely chopped
  • 2 teaspoons of ground coriander
  • 2 teaspoons of ground cumin
  • 250g lamb shoulder, minded (Just ask your butch to do this for you)
  • 150g port and fennel sausage meat
  • 1 tablespoon harissa
  • 50g slivered almonds
  • 1 preserved lemon (rind only, rinsed and finely chopped)
  • 2 mint leaves (finely chopped)
  • 2 sheets puff pastry (thawed if frozen)
  • 1 egg (lightly whisked with 2 teaspoons of water)
  • 2 teaspoons sea salt flakes
  • 2 teaspoons cumin seeds

Method

  1. Melt the butter in a saucepan over a low heat, then add the onion and cook, stir occasionally for 7-8 minutes or until soft.
  2. Add the ground spices and cook, stirring for 2 minutes or until fragrant. Remove the pan from the heat.
  3. In a large mixing bowl, combine the onion mixture with the minced lamb, sausage meat, harissa, almonds, lemon and mint (Get in there with your hands.)
  4. Divide the mixture into four even-sized portions.
  5.  Preheat the oven to 180'c and line a baking tray with non-stick baking paper.
  6. Moving onto the pastry, cut each sheet of pastry in half widthways.
  7. Working with one piece of pastry and one portion of meat mixture at a time, place the meat in a strip down the middle of the pastry. Brush the  edge of the pastry lightly with the egg mixture, then carefully roll the pastry around the meat to form a log.
  8. Gently pressing on the join to seal and trimming away any excess as necessary. Repeat
  9. Once completed place the logs on the tray, seam-side down, and brush all over the egg mixture. Sprinkle generously with sea salt and cumin seeds and bake for 30 minutes.
  10. Once golden and crispy, remove the logs from the over and cool on the tray for 2-3 minutes.
  11. Transfer the logs onto a chopping board and with a sharp knife cut each roll into four.
  12. Enjoy
RECIPES

LAMB AND HARISSA SAUSAGE ROLLS

5 minutes prep.

30-40 minutes cooking

Serves 16

Ingredients
Method

Ingredients

  • 20g butter
  • 1 brown onion, finely chopped
  • 2 teaspoons of ground coriander
  • 2 teaspoons of ground cumin
  • 250g lamb shoulder, minded (Just ask your butch to do this for you)
  • 150g port and fennel sausage meat
  • 1 tablespoon harissa
  • 50g slivered almonds
  • 1 preserved lemon (rind only, rinsed and finely chopped)
  • 2 mint leaves (finely chopped)
  • 2 sheets puff pastry (thawed if frozen)
  • 1 egg (lightly whisked with 2 teaspoons of water)
  • 2 teaspoons sea salt flakes
  • 2 teaspoons cumin seeds

Method

  1. Melt the butter in a saucepan over a low heat, then add the onion and cook, stir occasionally for 7-8 minutes or until soft.
  2. Add the ground spices and cook, stirring for 2 minutes or until fragrant. Remove the pan from the heat.
  3. In a large mixing bowl, combine the onion mixture with the minced lamb, sausage meat, harissa, almonds, lemon and mint (Get in there with your hands.)
  4. Divide the mixture into four even-sized portions.
  5.  Preheat the oven to 180'c and line a baking tray with non-stick baking paper.
  6. Moving onto the pastry, cut each sheet of pastry in half widthways.
  7. Working with one piece of pastry and one portion of meat mixture at a time, place the meat in a strip down the middle of the pastry. Brush the  edge of the pastry lightly with the egg mixture, then carefully roll the pastry around the meat to form a log.
  8. Gently pressing on the join to seal and trimming away any excess as necessary. Repeat
  9. Once completed place the logs on the tray, seam-side down, and brush all over the egg mixture. Sprinkle generously with sea salt and cumin seeds and bake for 30 minutes.
  10. Once golden and crispy, remove the logs from the over and cool on the tray for 2-3 minutes.
  11. Transfer the logs onto a chopping board and with a sharp knife cut each roll into four.
  12. Enjoy
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