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Marrakesh Lamb Rolls

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600g Lean lamb mince
1 Brown onion, finely chopped
½ cup Dried breadcrumbs
2 teaspoons Ground cumin
4 Cloves garlic, crushed
1 teaspoon Mixed spice
¼ cup Chopped coriander
½ cup Currants
½ cup Dried apricots, chopped finely
2 tablespoons Orange juice
2 Sheets ready rolled puff pastry
1 Egg, beaten
½ teaspoon Salt flakes
½ teaspoon Cracked black pepper


1 Preheat fan forced* oven to 200°C. Line oven tray with baking paper.
2 Combine lamb, onion, breadcrumbs, cumin, garlic, spice, coriander, currants, apricots and orange juice. Knead well together to bind all ingredients.
3 Roll into 2 sausages approximately 50mm diameter x 250mm long.
4 Place lamb on long edge of pastry sheet. Roll pastry to enclose filling, trimming any excess pastry from the edge. Repeat with remaining pastry and lamb.
5 Brush with egg. Sprinkle with salt flakes and cracked pepper. Cut rolls in half.
6 Place lamb rolls on prepared tray. Bake for 20 minutes until pastry is golden brown and crisp and lamb is cooked through.
7 Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.


1 Serving Suggestion: Serve with your favourite chutney.