For a first attempt, the results were memorable and we couldn't get over just how soft and tender the lamb was.
We served with a quick and easy spicy coleslaw (recipe to follow).
Testing the spice level was most enjoyable: take a couple of spoonfuls of the mixture and lightly fry. Everyone's tastebuds differ, so adjust the spiciness to suit. Although we both agreed on the portion of spice (as per the recipe below), we could have been a little more adventurous and added more. Once the lamb roll had cooled down, the spiciness was less obvious.
The recipe can be adapted to make lots of small sausage rolls, and we're sure your guests will love them.
Making the pastry was easy enough using a small hand blender/chopper. It made light work of the old fashioned 'rubbing in' process; leaving behind sticky fingers with the finished breadcrumb texture visible in just seconds.
Here's the recipe:
