Lamb & harissa sausage rolls
Lamb & harissa sausage rolls – a deliciously easy light supper ideal for the whole family to enjoy!
PREP TIME 1 hour | COOK TIME 30 minutes | SERVES 4
INGREDIENTS
- 600 g butternut, peeled, cut into 3cm pieces
- ⅓ cup olive oil
- 1 tbsp dried marjoram
- 40 g currants
- 2 tbsp red wine vinegar
- 1 onion, finely chopped
- 4 garlic cloves
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 kg lamb mince
- 1 tbsp harissa paste
- 3 eggs
- 120 g fresh sourdough breadcrumbs
- ½ cup finely chopped fresh coriander
- 2 sheets puff pastry, just thawed
- sea salt flakes, to sprinkle
- ½ cup finely chopped fresh mint leaves
- ¾ cup greek yoghurt
METHOD
PREHEAT the oven to 200°C. Line two large oven trays with baking paper.
PLACE pumpkin on one tray; drizzle with 2 tbsp of the oil, sprinkle with marjoram. Season.
BAKE for 30 minutes or until golden and tender. Cool.
MEANWHILE, combine currants and vinegar in a small microwave-safe bowl. Microwave on high for 1½ minutes. Cool.
HEAT remaining oil in a large frying pan over medium heat. Cook onion, stirring, for 8 minutes or until soft. Crush 3 garlic cloves; add to the pan with the cumin and coriander. Cook, stirring, for 1 minute or until fragrant. Cool slightly.
IN a large bowl, combine lamb, harissa paste, currant mixture, onion mixture, 2 eggs, the breadcrumbs and chopped coriander; use clean hands to mix until well combined. Season well.
FOLD through roasted pumpkin until just combined. Beat remaining egg with a fork. Lay pastry on a clean work surface.
PLACE half the lamb mixture in a sausage shape along one edge; brush edges with a little of the beaten egg. Roll up to enclose. Place seam-side down on a tray.
REPEAT with remaining pastry, lamb mixture and egg. Cut pastry across the top of rolls at 1cm intervals. Brush tops with a little more egg. Sprinkle it with extra marjoram and the sea salt flakes.
BAKE rolls for 30 minutes or until well browned and cooked through.
IN a food processor, process mint, remaining crushed garlic clove and ½ cup of the yoghurt until very smooth and bright green. Season to taste. Fold in remaining yoghurt.
CUT sausage rolls into slices and serve with yoghurt mixture.
FOOD TEAM TIP: Marjoram is a beautiful herb used in Middle Eastern cooking. It is similar in taste to thyme or oregano, and is often used fresh as a garnish.
Lamb & harissa sausage rolls
Ingredients
- 600 g butternut, peeled, cut into 3cm pieces
- ⅓ cup olive oil
- 1 tbsp dried marjoram
- 40 g currants
- 2 tbsp red wine vinegar
- 1 onion, finely chopped
- 4 garlic cloves
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 kg lamb mince
- 1 tbsp harissa paste
- 3 eggs
- 120 g fresh sourdough breadcrumbs
- ½ cup finely chopped fresh coriander
- 2 sheets puff pastry, just thawed
- sea salt flakes, to sprinkle
- ½ cup finely chopped fresh mint leaves
- ¾ cup greek yoghurt
Instructions
Preheat the oven to 200°C. Line two large oven trays with baking paper.
Place pumpkin on one tray; drizzle with 2 tbsp of the oil, sprinkle with marjoram. Season.
Bake for 30 minutes or until golden and tender. Cool.
Meanwhile, combine currants and vinegar in a small microwave-safe bowl. Microwave on high for 1½ minutes. Cool.
Heat remaining oil in a large frying pan over medium heat. Cook onion, stirring, for 8 minutes or until soft. Crush 3 garlic cloves; add to the pan with the cumin and coriander. Cook, stirring, for 1 minute or until fragrant. Cool slightly.
In a large bowl, combine lamb, harissa paste, currant mixture, onion mixture, 2 eggs, the breadcrumbs and chopped coriander; use clean hands to mix until well combined. Season well.
Fold through roasted pumpkin until just combined. Beat remaining egg with a fork. Lay pastry on a clean work surface.
Place half the lamb mixture in a sausage shape along one edge; brush edges with a little of the beaten egg. Roll up to enclose. Place seam-side down on a tray.
Repeat with remaining pastry, lamb mixture and egg. Cut pastry across the top of rolls at 1cm intervals. Brush tops with a little more egg. Sprinkle it with extra marjoram and the sea salt flakes.
Bake rolls for 30 minutes or until well browned and cooked through.
In a food processor, process mint, remaining crushed garlic clove and ½ cup of the yoghurt until very smooth and bright green. Season to taste. Fold in remaining yoghurt.
Cut sausage rolls into slices and serve with yoghurt mixture.
Made these lamb & harissa sausage rolls? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Spanish-style leg of lamb
Feature image: Aremedia
