Grass-fed Lamb Sausage Rolls Recipe

Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes

Packed with New Zealand grass-fed lamb, spinach, peppers, feta cheese, couscous and more, these Greek lamb sausage rolls are simple to make, full of flavor – and portable! They’re a great option for lunch on the go or serve with a side of vegetables and a salad for a complete meal at home.

Tip: These sausage rolls are easy to make ahead of time. Once you’ve rolled and cut the sausage rolls, you can keep them in the fridge for a couple of hours before baking – you can even freeze them for up to one month. Just make sure they are sealed tightly to avoid freezer burn and defrost in the fridge before baking.

Ingredients:

For the Filling:

1 lb. New Zealand grass-fed ground lamb (Tip: look for the Taste Pure Nature logo)
1 onion, finely chopped
4 garlic cloves, crushed
1 roasted red pepper, chopped
2 cups spinach, chopped
1 1/2 tablespoons fresh oregano
2 teaspoons ground cumin
1 teaspoon paprika
1 lemon, juiced and zested
1/2 cup cooked couscous
1 tablespoon tomato paste
2/3 cup feta cheese, crumbled
1 egg, lightly beaten
1/2 teaspoon red pepper flakes
Oil

To Assemble:

3 sheets puff pastry
1 egg, lightly beaten with 1 tablespoon milk
1 teaspoon poppy seeds
2 teaspoons sesame seeds

To Serve:

Tomato relish or chutney

Directions:

For the Filling:

1. Preheat oven to 375°F and place baking racks in the lower half of the oven. Line a baking sheet with parchment paper.
2. In a frying pan over a medium heat, heat oil and add onion. Cook for 5 minutes until translucent.
3. Add garlic, pepper, spinach, oregano, cumin, paprika, lemon zest and juice, and cook for 3-5 minutes, or until most of the moisture has evaporated.
4. Remove from heat and let cool slightly.
5. In a mixing bowl, add cooked ingredients, ground lamb, couscous, tomato paste, feta, egg and red pepper flakes. Using clean hands, mix gently until just combined.

To Assemble & Serve:

6. Working on a clean surface, lay out one of the pastry sheets. Arrange one third of the ground lamb mixture in a neat log down the middle of the pastry, lengthways.
7. Fold up both sides of the pastry snugly to meet on top. Trim, leaving a 1/2-inch overlap. Brush egg wash on pastry edges and press to seal. Repeat with remaining pastry sheets and lamb mixture.
8. With a sharp knife, cut rolls into thirds or quarters and place seam-side down on the lined baking sheet, leaving room in between.
9. Brush rolls all over with egg wash. Using a fork, prick pastry tops a few times to allow steam to escape during cooking. Sprinkle with seeds.
10. Bake for 40 minutes until pastry is dark golden brown and puffy.
11. Serve with tomato relish or chutney.