Fragrant lamb rolls with pomegranate drizzle
Crispy, crunchy and flavourful. Try these Fragrant lamb rolls with pomegranate drizzle at your next get together.
PREP TIME 30 minutes | COOK TIME 30 minutes | MAKES 28
INGREDIENTS
FRAGRANT LAMB ROLLS
- 1 tbsp olive oil
- 350 g lamb mince
- 1 red onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp sumac
- 1 tbsp ground cumin
- 1 tbsp baharat spice
- 2 tbsp chopped coriander, root and stem
- ¼ cup currants ( dried as optional)
- ⅓ cup red wine vinegar
- 100 g halloumi, grated
- 14 sheets phyllo pastry
- 150 g butter, melted
POMEGRANATE DRIZZLE
- ¼ cup pomegranate concentrate
- 2 tbsp olive oil
- 1 tbsp lemon juice
SERVE
- 2 tbsp pine nuts, toasted and chopped
- Handful of coriander
METHOD
FRAGRANT LAMB ROLLS
HEAT oil in a large frying pan over medium-high heat, cook lamb, stirring, for 10 minutes until browned, breaking up the lumps into a fine mince.
ADD onion and garlic, fry for 5 minutes until soft. Add spices, coriander, currants and vinegar and cook for a further 2 minutes. Set aside to cool for 15 minutes. Stir in halloumi and season.
PREHEAT oven to 220℃. Line two baking trays.
PLACE 1 sheet of pastry on a work surface, cut in half lengthways. Brush the long edges of each strip with some butter. Place 1 tbsp of lamb mixture at the base of each strip, fold the edges in and roll up into a log shape. Brush the end of the pastry with butter to seal. Repeat with remaining pastry, lamb and butter.
BRUSH tops of rolls with remaining butter and bake for 12 minutes until golden.
POMEGRANATE DRIZZLE
ADD all the ingredients together in a bowl and whisk to combine.
SERVE rolls topped with pomegranate drizzle, pine nuts and coriander sprigs.
FOOD TEAM TIP: These rolls are freezer friendly! Place rolled but unbuttered rolls in an airtight container. To cook, bake at 200℃ for 25 minutes until golden brown. Feel free to swop out halloumi for white cheddar cheese and substitute the pine nuts with toasted sunflower seeds.
For a quick alternative, use a store bought pomegranate dressing to tpp off your spring rolls.
Fragrant lamb rolls with pomegranate drizzle
Ingredients
- Fragrant lamb rolls
- 1 tbsp olive oil
- 350 g lamb mince
- 1 red onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp sumac
- 1 tbsp ground cumin
- 1 tbsp baharat spice
- 2 tbsp chopped coriander, root and stem
- ¼ cup currants ( dried as optional)
- ⅓ cup red wine vinegar
- 100 g halloumi, grated
- 14 sheets phyllo pastry
- 150 g butter, melted
- Pomegranate drizzle
- ¼ cup pomegranate molasses
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Serve
- 2 tbsp pine nuts, toasted and chopped
- Handful of coriander
Instructions
For the fragrant lamb rolls
Heat oil in a large frying pan over medium-high heat, cook lamb, stirring, for 10 minutes until browned, breaking up the lumps into a fine mince.
Add onion and garlic, fry for 5 minutes until soft. Add spices, coriander, currants and vinegar and cook for a further 2 minutes. Set aside to cool for 15 minutes. Stir in halloumi and season.
Preheat oven to 220℃. Line two baking trays.
Place 1 sheet of pastry on a work surface, cut in half lengthways. Brush the long edges of each strip with some butter. Place 1 tbsp of lamb mixture at the base of each strip, fold the edges in and roll up into a log shape. Brush the end of the pastry with butter to seal. Repeat with remaining pastry, lamb and butter.
Brush tops of rolls with remaining butter and bake for 12 minutes until golden.
For the pomegranate drizzle
Add all the ingredients together in a bowl and whisk to combine.
Serve rolls topped with pomegranate drizzle, pine nuts and coriander spri
Made these Fragrant lamb rolls with pomegranate drizzle? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Lamb rataouille with pesto dressing
FEATURE IMAGE: AREMEDIA
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.