Marrakesh lamb rolls

Ingredients

600g Lean lamb mince

1 Brown onion, finely chopped

½ cup Dried breadcrumbs

2 teaspoons Ground cumin

4 Cloves garlic, crushed

1 teaspoon Mixed spice

¼ cup Chopped coriander

½ cup Currants

½ cup Dried apricots, chopped finely

2 tablespoons Orange juice

2 Sheets ready rolled puff pastry

1 Egg, beaten

½ teaspoon Salt flakes

½ teaspoon Cracked black pepper

Preheat fan forced* oven to 200°C. Line oven tray with baking paper.
Combine lamb, onion, breadcrumbs, cumin, garlic, spice, coriander, currants, apricots and orange juice. Knead well together to bind all ingredients.
Roll into 2 sausages approximately 50mm diameter x 250mm long.
Place lamb on long edge of pastry sheet. Roll pastry to enclose filling, trimming any excess pastry from the edge. Repeat with remaining pastry and lamb.
Brush with egg. Sprinkle with salt flakes and cracked pepper. Cut rolls in half.
Place lamb rolls on prepared tray. Bake for 20 minutes until pastry is golden brown and crisp and lamb is cooked through.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.