LAMB AND HARISSA SAUSAGE ROLLS
5 minutes prep.
30-40 minutes cooking
- 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
- 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.
- Add the ground spices and cook, stirring for 2 minutes or until fragrant. Remove the pan from the heat.
- 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.)
- Divide the mixture into four even-sized portions.
- Preheat the oven to 180'c and line a baking tray with non-stick baking paper.
- Moving onto the pastry, cut each sheet of pastry in half widthways.
- 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.
- Gently pressing on the join to seal and trimming away any excess as necessary. Repeat
- 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.
- Once golden and crispy, remove the logs from the over and cool on the tray for 2-3 minutes.
- Transfer the logs onto a chopping board and with a sharp knife cut each roll into four.