Huey's Lamb Sausage Rolls

bluemoon downunder's Note:

Adapted from a recipe from Huey's website. Huey (Iain Hewitson) is an Australian chef who hosts a popular TV cooking show each weekday. This recipe serves 4-8 as a starter or a snack.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 lamb backstraps, trimmed of all fat & sinew
• 4 teaspoons sun-dried tomato tapenade
• 4 minced garlic cloves
• 1 teaspoon dried rosemary
• 2 puff pastry sheets
• olive oil flavored cooking spray
• 1 egg
• 1/4 cup milk

Directions:

1. Preheat the oven to 190°C/375°F.
2. Place a backstrap in the centre of each pastry sheet, smear the top with tapenade, sprinkle with the minced garlic and the rosemary and wrap it up; then crimp the edges with a fork and place the roll, seam side down, on a lightly greased baking tray.
3. Beat together the egg and milk and generously brush the rolls; then cook them in oven for about 15 minutes or until pastry is golden.
4. Slice each roll into 4 and serve with your favourite sauce or relish on the side.

Reviews

[Starfire (aka Wendy)]

This reminds me of Mom's She used to make something close to this. Thank you for sharing, it is a keeper for sure!

[Peter J]

This was ever so good! Really quick and easy to prepare and using a whole strip of lamb made it 10 times better than a traditional sausage roll using mince / ground meat. I found 20 minutes cooking time was spot on and allowed it to rest 10 minutes or so before serving along with some sweet chili sauce.