Ingredients
Serves 6 ( Makes 6 large)2 tbsp extra virgin olive oil
50g unsalted butter
1 brown onion, finely sliced
3 garlic cloves, finely chopped
1 cup grated carrot
1 tsp ground cumin
¼ tsp cinnamon
2 tsp whole fennel seeds
¼ cup currants
500g lamb mince
½ cup panko breadcrumbs
¼ cup pinenuts, toasted
1 preserved lemon, flesh discarded, find finely chopped
2 tbsp fresh thyme leaves
¼ cup finely sliced fresh mint leaves
1 tsp sea salt
1 egg, lightly beaten, plus 2 egg yolks for egg wash
12 thin slices prosciutto
2 sheets ready-rolled puff pastry, thawed
2 tbsp black sesame seeds
Beetroot or tomato relish and green salad to serve
Method
Heat oil and butter in a pan over medium heat and gently sauté onion, garlic and carrot for 20 minutes or until soft and sweet.
Add cumin, cinnamon, fennel seeds and currants and sauté for another 2 minutes. Transfer to a bowl and place in refrigerator until cool.
Preheat oven to 200°C. Line a baking tray with baking paper.
In a large bowl combine cooled onion mixture, lamb, breadcrumbs, pinenuts, preserved lemon, thyme, mint, salt and 1 lightly beaten egg. Mix and knead with hands until well combined and ‘sticky’.
Place 6 slices of prosciutto slightly overlapping on a clean work surface. Roll half the lamb mixture into a sausage shape and place in centre of prosciutto. Roll to enclose lamb mixture with prosciutto.
Place wrapped lamb sausage onto square of puff pastry. Roll to enclose. Cut roll into 3 equal pieces and place on lined baking tray. Repeat process with remaining lamb, prosciutto and pastry.
Lightly beat 2 egg yolks in a small bowl. Use a pastry brush to coat each sausage roll with egg yolk. Place in refrigerator for 5 minutes. Then apply a second coat of egg wash. Sprinkle tops of rolls with sesame seeds.
Place sausage rolls in preheated oven and immediately turn heat down to 180°C. Bake for 25 minutes or until golden brown and cooked through. Serve warm with good quality relish and a green salad.