Lamb and Roast Carrot Sausage Rolls

September 11, 2016


  • 2 small carrots, peeled, coarsely chopped
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 tbsp currants
  • 1 tbsp red wine vinegar
  • 600 gm coarsely minced lamb
  • 200 gm coarsely minced chicken
  • 1 cup (loosely packed) flat-leaf parsley, finely chopped
  • 40 gm (½ cup) sourdough breadcrumbs
  • 4 garlic cloves, grated
  • 2 tsp each ground cumin and ground coriander
  • 1 tsp dried chilli flakes
  • Finely grated rind of 1 lemon
  • 1 egg, lightly beaten, plus 1 extra, lightly beaten for eggwash
  • 2 sheets butter puff pastry
  • 2 tbsp nigella seeds

Yoghurt sauce

  • 250 gm Greek-style yoghurt
  • 2 garlic cloves, finely grated
  • ½ cup (firmly packed) mint, coarsely chopped, plus extra to serve

To serve:

  • finely grated rind of 1 lemon, plus extra


  1. Preheat oven to 180C.
  2. Combine carrot and half the oil in a bowl, season to taste, spread over a baking tray lined with baking paper, cover loosely with foil and roast until tender (30-35 minutes).
  3. Remove foil and roast until very tender and golden brown (8-10 minutes). Cool, then process in a small food processor and set aside.
  4. Heat remaining oil in a frying pan over medium heat, sauté onion until softened and translucent (6-7 minutes).
  5. Set aside to cool. Combine currants, vinegar and 1 tbsp water in a small bowl and set aside to soak until plump (15 minutes), then drain.
  6. Combine lamb, chicken, parsley, breadcrumbs, garlic, spices, lemon rind, egg, carrot and onion in a bowl, season to taste and mix well.
  7. Roll each pastry sheet on a lightly floured surface to 3mm thick.
  8. Form a 2.5cm-thick cylinder of lamb mixture on each sheet of pastry 1.5cm from the edge, brush pastry with eggwash, then roll to enclose, press to seal and trim at seam.
  9. Transfer to a tray, refrigerate to chill and firm (30 minutes), then trim ends and cut each roll into 5cm lengths.
  10. Place on baking trays lined with baking paper, score tops with a sharp knife, brush with eggwash, scatter with nigella seeds and bake until golden and cooked through (25-30 minutes).
  11. Meanwhile for yoghurt sauce, combine ingredients in a bowl, season to taste and stir to combine.
  12. Serve scattered with extra mint and rind with hot sausage rolls.

You Might Also Like


  • A
    Reply Aria on September 11, 2016 says;

    Its awesome!

  • J
    Reply Jammie de la Cuesta on September 11, 2016 says;

    Brilliant recipe. Need to try it

  • L
    Reply Leah Lothe on September 11, 2016 says;

    Love your recipe

  • O
    Reply Orlene on September 11, 2016 says;

    Cant wait to try it dear.

  • J
    Reply Jasmine on September 11, 2016 says;


  • L
    Reply Lily Howarth on September 11, 2016 says;

    Thank you very much for this wonderful recipe.

  • E
    Reply Elena Poensgen on September 11, 2016 says;

    I’m going to try it tomorrow. Got guests at home!

  • W
    Reply Wendy R. on September 11, 2016 says;

    As usual; yet another excellent recipe.

  • M
    Reply Malvika Jaswal on September 11, 2016 says;

    Simply awesome! Thanks

  • U
    Reply Ursula on September 11, 2016 says;

    This is great.

  • A
    Reply Ambrosini Ami on September 11, 2016 says;

    You are fantastic! was waiting for your recipes 🙂

  • Leave a Reply