Marrakesh lamb rolls

Marrakesh lamb rolls

Serves

4

Prep Time

20

Cook Time

20

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

Method

  • 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.

Tips

  • Serving Suggestion: Serve with your favourite chutney.
Vector Smart Object-ai Where to buy?