Suzanne’s Moroccan-Inspired Lamb Rolls
About this Recipe
By: Rachel
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, spreads, cheeses, and more.
The Moroccan-themed dinner party I hosted this past spring was no exception. She turned up with fresh pita, red and green harissa, carrot dip, and these very lamb pastries. They are incredible: delightfully spicy, with a mix of seasonings and aromatics that deliver a complex taste without one flavor overwhelming any of the others.
Suzanne pairs these pastries with lemony, herby green harissa, but a cool yogurt dip would also be welcome.
I love having these for dinner with Salat Korin, or as part of a party spread.
Suzanne’s Moroccan-Inspired Lamb Rolls
Ingredients
- 2 teaspoons olive oil
- 1 small red onion, minced
- 1 clove garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 1 pound (about ½ kilo) ground lamb (or use a mix of lamb and beef. If you don’t eat red meat, try ground turkey thighs)
- 2 beaten 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 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 saucepan, 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 browned.
Step 7
- Serve with green harissa or tzatziki.
Beverage Pairing
By: Olivia
These Moroccan-inspired 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.
