Because I’m a sucker for advertising, let’s all eat lamb this Australia Day

Well yes, I DO swat my blow-flys with this, actually.

Perhaps I’m an overly simple person, but I never mind advertising when it’s funny. And I think the ongoing Sam Kekovich campaign has been consistently good. Although I suspect this year might be jumping the shark – there’s really no justifiable reason to resurrect Barbie Girl (or Melissa Tkautz) under any circumstance. Having said that though, I will admit that the video is pretty good fun. The whole campaign has been amazingly successful over the years at making our national day and lamb synonymous. Well done advertising gurus.

So here’s my lamb contribution – a lamb sausage roll, which is two, top aussie concepts all rolled up into one gorgeous fabulous pastry covered piece of yum. And it sneaks a whole bunch of hidden healthy vegetables into the kids, too.

Happy Australia day to all of you top Aussies out there.

A sausage roll that Sam Kekovich would approve of.

Lamb sausage rolls

3 sheets frozen puff pastry
1 egg, whisked, for sticking and glazing
Sesame seeds

500g lamb mince
1 red onion, very
finely diced
2 tbsp pine nuts
1 carrots, peeled, grated
¼ red capsicum, seeded, finely diced
1 cup English spinach, shredded
¼ cup parsley, finely chopped
1 tsp minced garlic
1 tsp sumac
1 tsp ground cumin
¼ cup sun-dried tomatoes, chopped
¼ cup dried breadcrumbs

Preheat oven to 180°C. Line a baking tray with baking paper.

Separate out your puff pastry sheets. Score down the middle with a knife and snap into two long rectangles. Leave to thaw.

In a large bowl, combine all the filling ingredients. Use your hands to mix it all well.

Divide the mixture evenly between the six rectangles of pastry (roll the mix into sausage shapes to keep it firm). Roll one edge of the pastry over the mixture. Brush the other side with the egg, pull it over the top and press down to seal. Place on the tray, with the join at the bottom.

Brush the tops with egg, sprinkle over the sesame seeds and bake for 25 minutes or until golden and cooked through. Cut into thirds and serve with salad.


Other lamb recipes…
Lamb & feta meatballs
Lamb & bean rissoles
Shepherd’s pie

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