Lamb & harissa sausage rolls

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.

Print Recipe

Lamb & harissa sausage rolls

Serves: 4

Prep Time: 1 hour – Cooking Time: 30 mintes

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

1

Preheat the oven to 200°C. Line two large oven trays with baking paper.

2

Place pumpkin on one tray; drizzle with 2 tbsp of the oil, sprinkle with marjoram. Season. 

3

Bake for 30 minutes or until golden and tender. Cool. 

4

Meanwhile, combine currants and vinegar in a small microwave-safe bowl. Microwave on high for 1½ minutes. Cool.

5

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.

6

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. 

7

Fold through roasted pumpkin until just combined. Beat remaining egg with a fork. Lay pastry on a clean work surface. 

8

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. 

9

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.

10

Bake rolls for 30 minutes or until well browned and cooked through.

11

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.

12

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

Spanish-style leg of lamb

Feature image: Aremedia