Recipe provided by | Chef Alexi Mandolini
Servings: 50
INGREDIENTS
5 pounds Ground American Lamb
3 sheets puff pastry, frozen
2 eggs, whisked
1/4 cup everything bagel seasoning
kosher salt and cracked black pepper to taste
1 quart harissa tomato jam (recipe follows)
Harissa Tomato Jam (makes 1 quart):
2 tablespoons olive oil
1 medium yellow onion, small diced
2 tablespoons harissa
32 ounces fire-roasted tomatoes, canned
1 cup sugar
2 tablespoons sherry vinegar
DIRECTIONS
METHOD:
Over medium-high heat, heat skillet. Cook lamb until browned, about 4 to 6 minutes. Remove and drain on a paper towel to cool.
On a floured surface, roll out puff pastry into 12 x 10-inch sheets. Cut the rectangle crosswise into three 10 x 4-inch strips. Brush the pastry strips with egg wash. Divide lamb mixture into 3 batches. Spoon 1/3 of the lamb mixture lengthwise down the center of each pastry strip. Fold the long sides of each pastry over the filling; press to seal. Arrange rolled pastries on a parchment-lined sheet tray. Brush pastries with egg wash and sprinkle with everything seasoning, salt and pepper. Bake pastries at 425°F for 12 to 16 minutes or until golden brown. Serve pastries warm with Harissa Tomato Jam.
For Harissa Tomato Jam: Heat skillet to medium-high. Add oil and onions; sauté until translucent, about 6 minutes. Add Harissa to pan; cook until fragrant, about 2 minutes. Add tomatoes, sugar and vinegar; bring to a simmer. Cook until the sauce has thickened, stirring often. Remove from heat and cool. In a food processor, pulse tomato jam until large chunks are broken down. Do not puree the mixture; finished jam should still have texture.
Recipe and image provided by The American Lamb Board
Chef Tips:
•When cutting puff pastry, use a pizza cutter for more precise cuts.
•Ground American Lamb may be used in place of other ground meats in most recipes.