Harissa Lamb Rolls

Last Updated on November 15, 2019 by bennrobin

Prior to the I Heart Cooking Club, I knew nothing of Donna Hay, however after perusing through the recipes on her website, it is easy to see how the cuisine of the Middle East influences many of her creations. I believe when she created this recipe, she was inspired by Israeli bourekas, puff pastry pies stuffed with meat, cheese or vegetables (usually mushroom, eggplant or spinach).

She inspired in me a Moroccan interpretation of her recipe.

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Harissa Lamb Rolls

Ingredients

• 1 lb. boneless leg of lamb trimmed of excess fat and sinew & finely chopped
• 1/2 cup yogurt
• 2 tablespoons harissa see my homemade version here
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons salt
• 1 tablespoon rosewater
• 1 onion finely chopped
• 2 cloves garlic finely chopped
• 1 tablespoon olive oil
• 1/2 cup mint leaves finely chopped
• 1/4 cup cilantro leaves finely chopped
• 1 zucchini grated
• 1 egg beaten
• 3/4 cup breadcrumbs
• 18 square 5x5 puff pastry sheets
• 1 tablespoon sesame seeds
• 2 tablespoons heavy cream

Instructions

• Combine lamb with yogurt, harissa, cumin, coriander, cinnamon, salt and rosewater. Marinate for at least 2 hours, up to overnight.
• Heat olive oil. Add onion and garlic and saute for a few minutes, until the onion turns translucent.
• Add lamb and cook on high heat for 5 minutes. A lot of liquid will be released.
• Reduce to a simmer and cook for 20 minutes. Most of the liquid will have evaporated.
• In a large bowl, combine cooked meat with cilantro, mint, zucchini, egg and breadcrumbs. Mix well to combine.
• Defrost puff pastry for about 20 minutes, just enough time so that it becomes pliable.
• Preheat oven to 400 F.
• Dock the pastry by pricking it with a fork. Spread 2-3 tablespoons of the meat mixture on one end and roll to form a cylinder. Repeat until all of the meat has been used.
• Place a piece of parchment paper on cookie sheet and spray with non stick spray. Place rolls on cookie sheet. Brush the tops of the rolls with heavy cream and sprinkle sesame seeds on top.
• Bake for 15-20 minutes, until golden brown.

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Yield: 18 rolls
Ingredients:

• 1 lb. boneless leg of lamb, trimmed of excess fat and sinew & finely chopped
• 1/2 cup yogurt
• 2 tablespoons harissa (see my homemade version here)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons salt
• 1 tablespoon rosewater
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 1/2 cup mint leaves, finely chopped
• 1/4 cup cilantro leaves, finely chopped
• 1 zucchini, grated
• 1 egg, beaten
• 3/4 cup breadcrumbs
• 18 square 5×5 puff pastry sheets
• 1 tablespoon sesame seeds
• 2 tablespoons heavy cream

Combine lamb with yogurt, harissa, cumin, coriander, cinnamon, salt and rosewater. Marinate for at least 2 hours, up to overnight.

Heat olive oil. Add onion and garlic and saute for a few minutes, until the onion turns translucent.
Add lamb and cook on high heat for 5 minutes. A lot of liquid will be released.
Reduce to a simmer and cook for 20 minutes. Most of the liquid will have evaporated.

In a large bowl, combine cooked meat with cilantro, mint, zucchini, egg and breadcrumbs. Mix well to combine.

Defrost puff pastry for about 20 minutes, just enough time so that it becomes pliable.
Preheat oven to 400 F.
Dock the pastry by pricking it with a fork. Spread 2-3 tablespoons of the meat mixture on one end and roll to form a cylinder. Repeat until all of the meat has been used.
Place a piece of parchment paper on cookie sheet and spray with non stick spray. Place rolls on cookie sheet. Brush the tops of the rolls with heavy cream and sprinkle sesame seeds on top.
Bake for 15-20 minutes, until golden brown.

Although I ate them on their own, you can serve them with a yogurt based sauce or even just plain ketchup.

…linking to Cooking with Herbs & Taste of the Tropics – Chiles

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Chef Mireille