Lamb Rolls: Suzanne’s Moroccan-Inspired Appetizer
About this Recipe
By: Rachel
Golden, flaky, and bursting with warm spices, these lamb rolls are a true crowd-pleaser. Perfect for entertaining or a cozy dinner at home. These homemade lamb rolls bring a touch of Moroccan flair to any table.
A Neighbor’s Gift: The Story Behind These Moroccan Lamb Rolls
Our neighbor Suzanne is a brilliant artist and a wonderful cook. When you invite her to a dinner party and she offers to bring “an appetizer,” she will without fail show up with a stunning, magazine-worthy array of breads, dips, sspreads, cheeses, and more.
Moroccan Appetizers That Steal the Show
The Moroccan-themed dinner party I recently hosted was no exception. She turned up with fresh pita, red and green harissa, carrot dip, and these very lamb rolls. They are incredible! Delightfully spicy, with a mix of seasonings and aromatics, they deliver a complex taste without one flavor overwhelming any of the others.
There’s something unforgettable about Suzanne’s homemade lamb rolls. Their crisp, golden pastry wrapped around a fragrant, warmly spiced filling that feels both comforting and new. They capture everything I love about Moroccan appetizers. Bold yet balanced flavors, beautiful presentation, and the kind of dish that disappears quickly once it hits the table.
How to Make Lamb Rolls at Home
If you’ve ever wanted to recreate those flavors and learn how to cook lamb rolls in your own kitchen, this recipe is a great place to start. The process is straightforward! Seasoned ground lamb rolled in puff pastry and baked until perfectly golden. The key lies in the spice blend. A mix of cumin, coriander, and a touch of chili or harissa gives each bite its signature warmth.
Quick tip: Be sure to keep your puff pastry cold as you work. This ensures the layers stay flaky and crisp when baked. Once they’re out of the oven, don’t forget to let them rest for a few minutes. This is to allow the juices to settle before serving.
Serving Ideas for These Moroccan Lamb Rolls
Suzanne pairs these pastries with lemony, herby green harissa, but a cool yogurt dip would also be welcome. I love serving these lamb rolls for dinner with Salat Korin—the fresh salad is a perfect contrast to the richly-spiced rolls.
And for dessert, Silk Road Tiramisu is an ideal choice, continuing to showcase beautiful flavors and spices.
Beverage Pairing
By: Olivia
These Moroccan lamb rolls are meaty with just the right amount of warming spices that make it the perfect bite to pair with Syrah. You can use this dish as a way to discover a love for Syrah. If you’re looking for a bottle of 100% Syrah, look toward the northern Rhône. If you want to play with a blend, the southern Rhône is often a blend of Syrah, Grenache, and Mourvèdre. Or, if you want to experience the more fruit-forward Syrah, check out some from the US or Australia (though in Australia, you’ll find it as Shiraz). No matter what you decide, enjoy the meaty, earthy, and spicy flavors highlighted in the lamb bites and in the wine.
Suzanne’s Moroccan-Inspired Lamb Rolls
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 small red onion (minced)
- 1 clove garlic
- 1 inch (2 ½ cm) fresh ginger (grated)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 1 pound (about ½ kilo) ground lamb (If you don’t eat red meat, try ground turkey thighs)
- 2 large eggs (divided—one to mix with the meat, and the other for a wash on the puff pastry)
- 2 ounces (55g) panko
- 1 tablespoon red harissa
- ⅓ cup (10g) chopped mint
- 1 teaspoon kosher salt
- 1 package all-butter puff pastry thawed according to package directions
- Green harissa or tzatziki for dipping (optional)
Step by Step Instructions
Step 1
- In a small sauté pan, heat olive oil over medium heat. Sauté the onion, garlic, and ginger until soft, 3-4 minutes. Add the spices, and toast until fragrant. Set aside to cool.
Step 2
- Mix together the ground meat with 1 egg, panko, red harissa, chopped mint, salt, and cooled spice blend until mixed thoroughly. Divide the meat mixture evenly into quarters, and roll into balls (you will have 4 large meatballs).
Step 3
- Now prepare to roll your puff pastry. It is important that puff pastry remain as cold as possible at each stage of the process, so that the butter does not leach out while baking, allowing the pastry to remain flaky. To ensure flaky pastry, keep the puff pastry cold while you are not using it.
Step 4
- Lightly flour your work surface, and line a large sheet pan with parchment. Pre-cut an additional 3 pieces of parchment. Cut the puff pastry into 2 long rectangles per sheet (you will have 4 long rectangles total). As you roll each rectangle, place it on the lined sheet pan. Leave one piece out for you to work with, and refrigerate the remaining pastry, taking each piece out as you need it.
Step 5
- Take a ball of meat, and roll it into a long coil nearly the length of your pastry rectangle, leaving about ½ inch (1 cm) at each end.
- Place it atop your pastry rectangle, about ¼ inch (½ cm) from the right side. Roll tightly from the right side to the left, pinching the seam shut and rolling it a few times to smooth out the seam.
- Set aside on a piece of parchment. Repeat until all of the meat and pastry have been used.
- Cut into 3-4 inch (7-10 cm) rolls.
Step 6
- Heat oven to 400°F (200°C).
- Place your cut rolls on parchment-lined sheet pans, and refrigerate for 30 minutes (you can prepare these rolls ahead of time at this point, up to 24 hours).
- Brush with beaten egg, and bake for 25-30 minutes, or until the pastry is nicely crisped and browned.
Step 7
- Serve with green harissa or tzatziki.
