Chef Janine Booth AUSSIE LAMB SAUSAGE ROLLS
- Prep time 55Min
- Cook time 25Min
- Technique Bake
- Meat Lamb
- Cut Ground
- Serves 32
Served with ripe tomato jam
Ingredients
Ripe Tomato Jam:
- 1 tablespoon olive oil
- 1/2 cup shallots or onions, finely diced
- 1 garlic clove, minced
- 500g tomatoes, small diced – the riper or over ripe the better
- ¼ cup leftover sweet pickle juice (or equal parts vinegar and sugar)
- 1/4 teaspoon salt
- ¼ teaspoon black pepper
FOR THE LAMB SAUSAGE ROLLS:
- 2 pounds ground Australian lamb
- 1 onion, finely dice
- 1 cup zucchini, grated, squeezed out in clean towel
- 1 cup carrots, grated
- ½ cup parsley, chopped
- 4 cloves garlic, minced
- 2 teaspons Berbere spice
- 2 eggs
- ¼ cup milk
- 1 cup bread crumbs
- 2 teaspoons salt
- 2 sheets puff pastry
- flour for dusting
- egg wash
- sesame seeds
- sea salt
Method
Ripe Tomato Jam:
Heat oil in medium saucepan over medium heat. Add shallots and garlic, cook until shallots are soft and translucent, stirring often, about 5 minutes. Add diced tomatoes with juice, sugar, vinegar, salt, and black pepper. Cook over medium heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups, stirring often, about 30-45 minutes. Taste for seasoning. Cool and top about a Tblsp over each Lamb sausage roll.
FOR THE LAMB SAUSAGE ROLLS
Soak bread crumbs in milk for a few minutes until soft. Mix in ground meat, onion, zucchini, carrot, garlic, berbere spice, salt and egg with the bread crumb mixture and mix until combined. COOK OFF A PIECE AND TEST FOR SEASONING.
Lay out thawed puff pastry, dust with flour and roll out a little with a rolling pin. Cut each piece into two and using a small ice cream scoop place 8 scoops of the mixture, evenly and touching in a row down the center of the pastry.
Brush one side with egg wash and roll the pastry over on itself, sealing the bottoms edge to create the sausage roll. Cut into 8 pieces, shape each one and place on sheet pan with parchment paper. Brush with egg wash and sprinkle with seeds and sea salt. For best results chill for 30 mins. Bake at 400F for 20-25 mins until golden and crispy. Serve with a dollop of tomato jam.
