Lamb sausage rolls, with vegetables and rosemary. Mmm…..
Lamb sausage rolls are a favourite snack for my elderly (but fiercely independent) mother. So, I make them for her regularly to have for her lunch after she’s been out to her embroidery and science classes.
Lamb and rosemary are a traditional pairing of flavours because they go perfectly together. Add in some vegetables and simple spices, and you have a magic combination that is a winner. They will be disappearing the moment you take them out of the oven. They freeze really well, and are quick to reheat if you want something healthy for kids after school. I have taken them on picnics and added them to share platters when entertaining friends.
Always cook puff pastry at a reasonably hot temperature and that way you will get the lovely golden crunch on the outside. Also the bottom of the sausage roll wont be soggy! Some lamb mince can have a higher fat content than beef, but you can always add a few more fresh breadcrumbs to the filling if you think there is too much moisture. Another tip is to turn them over half way through cooking so that they cook evenly top and bottom.
If you are not keen on lamb mince, then pair chicken mince with garlic and coriander. Try beef with thyme and parsley and don’t forget the great combination of pork, fennel and apple!
And for something a little different, you could make lamb sausage rolls with just three ingredients. Lamb mince, feta and spinach! It’s a winning combination. If you don’t want pastry then make them into meatballs. But the recipe for the mix is in At the Harvest Table
Lamb Sausage Rolls
- 500 grams lamb mince – use good quality from your butcher
- 1 large carrot – cut into small chunks
- 1 brown onion – peeled and quartered
- 1 clove garlic – crushed
- 1 cup fresh breadcrumbs
- 1 tablespoon finely chopped fresh rosemary leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 sheets of ready rolled puff pastry
- Preheat your oven to 190ºC and line two baking sheets with baking paper (less washing up at the end)
- Process the carrot, onion and garlic until it is quite fine.
- In a large mixing bowl, combine the mince, vegetable mixture, breadcrumbs, rosemary and seasoning. Mix well – best done by getting in there with your hands! As an option for a bit extra flavour, add a tablespoon of tomato paste, too.
- Thaw the pastry and divide each sheet in half, so that you have 6 long rectangular shapes.
- Divide the filling evenly between the 6 pieces, making a sausage shape along the long edge closest to you.
- Roll them up and cut into 6 even pieces. Brush the top with beaten egg or milk. Arrange on the two trays and pop into the oven for 25 minutes or until golden brown and crispy on top.
Don’t forget. Lamb sausage rolls are a great item to put in your freezer for those times when you are busy or visitors arrive! When I have a function coming up, I usually cook double the mixture and freeze them in zip lock bags. Then you can pull out just the amount you want. If you’re having them for tea, they reheat in the oven in the same time it takes to steam some fresh vegetables or bake some wedges.
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