Lamb and Rosemary Sausage Rolls

Get ahead with your weekly dinners or packed lunches with this easy-to-prepare recipe for delicious sausage rolls
Lamb and Rosemary Sausage Rolls
ITP Images
Lamb and Rosemary Sausage Rolls
December 31, 2018
Preparation Time 20 minutes
Cooking Time 30 minutes
Serves Makes 8 rolls

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


1 tbsp extra-virgin olive oil
1 onion, finely chopped
¼ cup spinneysFOOD Fresh Rosemary, chopped
1 clove garlic, crushed
500g spinneysFOOD Lamb Mince
2 cups breadcrumbs
1 tsp spinneysFOOD Sea Salt
½ tsp spinneysFOOD Black Pepper, freshly ground
2 large spinneysFOOD Organic Free Range Eggs
2 x 400g frozen puff pastry, thawed
Black sesame seeds, to sprinkle


  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    Heat the oil in a frying pan over medium heat and fry the onion, rosemary and garlic for 2-3 minutes. Allow to cool and transfer to a large bowl

  • 3

    Add the mince, breadcrumbs, seasoning and 1 egg and mix to combine. Divide the mixture into 4

  • 4

    Roll out the pastry on a lightly floured surface. Cut each sheet in half so you have 4 long pieces

  • 5

    lace a portion of mince down the centre of each piece of pastry. Whisk the remaining egg and brush the edges. Roll the sausage roll up to enclose the filling. Place the roll seam-side down on a lined baking tray

  • 6

    Use a sharp knife to cut slits in the top of the sausage rolls, brush with egg wash and sprinkle with sesame seeds

  • 7

    Bake in the preheated oven for 25-30 minutes or until golden


Mouth-watering and super easy to prepare, this lamb showstopper is sure to get your guests' tastebuds tingling
Harissa is a great ingredient for adding depth and complexity of flavor to dishes, whilst also brightening them with some punchy floral notes
Share the goodness this Ramadan with our delicious Australian lamb, spiced with aromatic za'atar and served over a creamy hummus
Palestinian chef and cookbook author, Joudie Kalla shares her recipe for lamb meatballs in a tamarind and tomato sauce