Fragrant lamb rolls with pomegranate drizzle

Fragrant lamb rolls with pomegranate drizzle

Crispy, crunchy  and flavourful. Try these Fragrant lamb rolls with pomegranate drizzle at your next get together.

PREP TIME 30  minutes | COOK TIME 30 minutes | MAKES 28 

INGREDIENTS

 FRAGRANT LAMB ROLLS 

• 1 tbsp olive oil
• 350 g lamb mince 
• 1 red onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp sumac
• 1 tbsp ground cumin
• 1 tbsp baharat spice
• 2 tbsp chopped coriander, root and stem
• ¼ cup currants ( dried as optional)
• ⅓ cup red wine vinegar
• 100 g halloumi, grated
• 14 sheets phyllo pastry
• 150 g butter, melted

POMEGRANATE DRIZZLE

• ¼ cup pomegranate concentrate
• 2 tbsp olive oil
• 1 tbsp lemon juice

SERVE

• 2 tbsp pine nuts, toasted and chopped
• Handful of coriander 

METHOD

FRAGRANT LAMB ROLLS 

HEAT oil in a large frying pan over medium-high heat, cook lamb, stirring, for 10 minutes until browned, breaking up the lumps into a fine mince.

ADD onion and garlic, fry for 5 minutes until soft. Add spices, coriander, currants and vinegar and cook for a further 2 minutes. Set aside to cool for 15 minutes. Stir in halloumi and season.

PREHEAT oven to 220℃. Line two baking trays.

PLACE 1 sheet of pastry on a work surface, cut in half lengthways. Brush the long edges of each strip with some butter. Place 1 tbsp of lamb mixture at the base of each strip, fold the edges in and roll up into a log shape. Brush the end of the pastry with butter to seal. Repeat with remaining pastry, lamb and butter.

BRUSH tops of rolls with remaining butter and bake for 12 minutes until golden.

POMEGRANATE DRIZZLE

ADD all the ingredients together in a bowl and whisk to combine.

SERVE rolls topped with pomegranate drizzle, pine nuts and coriander sprigs.

FOOD TEAM TIP: These rolls are freezer friendly! Place rolled but unbuttered rolls in an airtight container. To cook, bake at 200℃ for 25 minutes until golden brown. Feel free to swop out halloumi for white cheddar cheese and substitute the pine nuts with toasted sunflower seeds. 

For a quick alternative, use a store bought pomegranate dressing to tpp off your spring rolls.

Print Recipe

Fragrant lamb rolls with pomegranate drizzle

Serves: Makes 38

Prep Time: 30 minutes – Cooking Time: 30 minutes – Total Time: 1 hour

Ingredients

• Fragrant lamb rolls
• 1 tbsp olive oil
• 350 g lamb mince 
• 1 red onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp sumac
• 1 tbsp ground cumin
• 1 tbsp baharat spice
• 2 tbsp chopped coriander, root and stem
• ¼ cup currants ( dried as optional)
• ⅓ cup red wine vinegar
• 100 g halloumi, grated
• 14 sheets phyllo pastry
• 150 g butter, melted
• Pomegranate drizzle
• ¼ cup pomegranate molasses
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Serve
• 2 tbsp pine nuts, toasted and chopped
• Handful of coriander 

Instructions

For the fragrant lamb rolls

1

Heat oil in a large frying pan over medium-high heat, cook lamb, stirring, for 10 minutes until browned, breaking up the lumps into a fine mince.

2

Add onion and garlic, fry for 5 minutes until soft. Add spices, coriander, currants and vinegar and cook for a further 2 minutes. Set aside to cool for 15 minutes. Stir in halloumi and season.

3

Preheat oven to 220℃. Line two baking trays.

4

Place 1 sheet of pastry on a work surface, cut in half lengthways. Brush the long edges of each strip with some butter. Place 1 tbsp of lamb mixture at the base of each strip, fold the edges in and roll up into a log shape. Brush the end of the pastry with butter to seal. Repeat with remaining pastry, lamb and butter.

5

Brush tops of rolls with remaining butter and bake for 12 minutes until golden.

For the pomegranate drizzle

6

Add all the ingredients together in a bowl and whisk to combine.

7

Serve rolls topped with pomegranate drizzle, pine nuts and coriander spri

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Lamb rataouille with pesto dressing

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