Lamb Sausage Rolls
Lamb is a favourite in many Australian households, usually thrown onto the backyard barbeque. However, I decided to mix it up a little and switch the griddle for the oven and the rosemary for some fancy spices. Full disclosure, this recipe comes with a WARNING...
If you ‘roll’ up to a social gathering with these, you will have NEVER made enough. It is impossible to make enough; they are seriously good. They bring the worst out in people as the greed takes over. I often have to hide a few before presenting them to friends and family.
These lamb sausage rolls serve as the perfect finger food, Sunday lunch or a great addition to a picnic. The tasty filling is packed with flavour and wrapped in golden pastry, adding delectable texture and we all know there is nothing better than tasty flaky pastry! The dipping sauce is optional but is super easy to make and totally worth it. These are definitely not your average sausage rolls, they are just a little bit gourmet and well worth the effort. Once you have tasted these little beauties, you will never want a store-bought or bakery sausage roll again!
SERVES: 12
PREP: 20 MINS
COOK TIME: 30 MINS
INGREDIENTS LIST:
SAUSAGE ROLLS
500g lamb mince
1 brown onion, diced
1 carrot, grated
2 garlic cloves, crushed
2cm nob of ginger, grated
½ cup roasted pistachios, chopped
1 egg yolk, whisked
½ tsp. each of dried coriander, smoked paprika, turmeric and cinnamon
1 tsp. cumin seeds
½ cup bread crumbs
¼ cup milk
1 egg, whisked
1 ½ sheets of puff pastry, defrosted
1 Tbsp. olive oil
salt and pepper
DIPPING SAUCE
½ cup Greek yoghurt
¼ cup fresh mint, roughly chopped
3 Tbsp. lemon juice
½ cucumber, seeds removed and finely chopped
½ tsp. garam masala
DIRECTIONS:
Preheat oven to 200C and line a tray with baking paper.
Heat oil in frying pan over medium heat. Add onion, garlic, ginger, salt and pepper. Fry for about 10 minutes or until soft. Add spices and carrot, fry for a further 5 minutes.
In a large bowl mix together milk and bread crumbs. Set aside for 5 minutes.
Add lamb, egg yolk, ¼ cup of chopped pistachios, bread crumb mixture and onion mixture. Combine well with hands.
Cut the pastry into 3x12cmx25cm rectangles. Divide the mixture between the 3 pastry sheets and roll to seal. Cut each roll into 4 pieces and place on prepared baking tray.
Brush rolls with whisked egg and top with remaining pistachios, salt and pepper.
Bake for 25-30 minutes or until golden and mince is cooked through.
Mix all dipping sauce ingredients in a bowl, season and then serve.
