Lamb Mince and Mint Sausage Rolls
These Lamb Mince and Mint Sausage Rolls offer a refreshingly elegant twist on the traditional pork-based version. Inspired by the flavors of the Mediterranean, lamb is paired with cooling mint, warming spices, and flaky, buttery pastry, making this a mouthwatering treat. Ideal as a refined party snack or a hearty lunch dish, these sausage rolls celebrate the bold yet balanced pairing of lamb and herbs with an herbaceous burst of freshness in every bite.
Equipment
Mixing bowl
sharp knife
Cutting Board
baking tray
parchment paper
Pastry brush
Oven
Ingredients
For the Filling:
1 pound ground lamb (minced lamb) - choose high-quality grass-fed lamb for a cleaner flavor
1 medium red onion - finely diced, look for sweet red onions
2 cloves garlic - minced, fresh garlic is best
2 tablespoons mint - fresh, finely chopped, use spearmint for a sweet, bright flavor
1 teaspoon cumin - ground 
0.5 teaspoon cilantro (coriander) - ground 
0.5 teaspoon sea salt - adjust to taste
0.25 teaspoon ground black pepper - freshly ground
For Assembly:
- 1 sheet puff pastry - thawed if frozen, use all-butter puff pastry for best flavor
1 large egg - beaten, for egg wash- 1 teaspoon nigella seeds - optional, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- In a large mixing bowl, combine the ground lamb, diced red onion, minced garlic, chopped mint, cumin, coriander, salt, and pepper. Mix thoroughly using your hands until well combined. Look for a uniform blend and listen for a faint popping from moisture release.
- Roll out the puff pastry on a lightly floured surface to smooth and ensure an even thickness. Cut the sheet in half lengthwise to form two long rectangles.
- Divide the lamb mixture into two portions. Form each into a long sausage shape and place along the center of each pastry rectangle.
- Brush one edge of the pastry with beaten egg. Fold the opposite side of pastry over the meat and press to seal. Use a fork to crimp the seam, ensuring it is tightly sealed.
- Cut each long roll into 3 equal portions for a total of 6 sausage rolls. Place seam-side down on the prepared baking tray. Brush the tops with more beaten egg and sprinkle with nigella seeds if using.
- Bake in the preheated oven for 25 minutes, or until the pastry is golden brown and crisp and the internal temperature of the lamb reaches 160°F (71°C).
- Remove from oven and rest for 5 minutes before serving. The rolls should showcase a deep golden crust and a fragrant, juicy center.
Notes
- For a leaner option, you can substitute half the lamb with ground turkey, though the flavor intensity will be milder.
- Add crumbled feta to the mix for a tangy twist.
- For a vegetarian version, try lentils and mushrooms with mint and feta wrapped in puff pastry.
- You can prepare and assemble the rolls in advance and refrigerate until ready to bake.
Nutrition
Calories: 464kcalCarbohydrates: 21gProtein: 17gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.003gCholesterol: 86mgSodium: 354mgPotassium: 255mgFiber: 1gSugar: 1gVitamin A: 121IUVitamin C: 2mgCalcium: 39mgIron: 3mg
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