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.