Simply Beef and Lamb

Coronation Lamb Rolls with Piccalilli Style Vegetables

Serves: Prep Time: 30 minutes Cook Time: 20 minutes

Delicious and celebratory rolls using tasty and easy to prepare lamb mince to make them stand out on a table full of party food.

Ingredients

  • 450g/1lb lean lamb mince
  • 25-50g/1-2oz sultanas
  • 1 small onion, peeled and grated
  • 30ml/2tbsp freshly chopped coriander
  • 30ml/2tbsp curry paste of your choice
  • Salt and freshly milled black pepper
  • 2 x 320g ready rolled puff pastry sheets
  • 1 egg, beaten
  • 30ml/2tbsp sesame seeds
  • For the Piccalilli Styled Vegetables:
  • 4 gherkins, sliced
  • 1 x 5cm/2inch piece cucumber, sliced
  • 75g/3oz cauliflower broken into very small pieces or florets
  • 150g/5oz French green beans, cut into 2.5cm/1inch pieces
  • ½ red pepper, deseeded and thinly sliced
  • 60ml/4tbsp vinegar (from gherkin jar)
  • 60ml/4tbsp honey
  • 10ml/2tsp English mustard

Method

To prepare the piccalilli; mix together the gherkins, cucumber, cauliflower, green beans and red pepper. Add the vinegar, honey and mustard. Mix well, cover and leave in the fridge for at least 2 hours, or overnight, if time allows for the flavours to infuse.

  1. In a large bowl mix together the lamb, sultanas, onion, coriander, curry paste and seasoning.
  2. Place each puff pastry sheet on a lightly floured surface.  Cut into two long rectangles, lengthways.  You should have four rectangles. Place a layer of the lamb mixture down the middle of each pastry rectangles in total.
  3. Preheat the oven to Gas mark 6, 200°C/400°F. Brush one side of the pastry with the beaten egg, fold the other side of the pastry over to meet the egg washed side. 
  4. Seal the edges with a fork. Glaze the top of the pastry with the egg wash.  Cut 6 rolls from each length.
  5. Transfer the 24 rolls to 2 large non-stick baking trays, leaving plenty of room for each roll to rise. Bake for 20-25 minutes until golden.
  6. Serve the lamb rolls with the piccalilli.

Method

To prepare the piccalilli; mix together the gherkins, cucumber, cauliflower, green beans and red pepper. Add the vinegar, honey and mustard. Mix well, cover and leave in the fridge for at least 2 hours, or overnight, if time allows for the flavours to infuse.

  1. In a large bowl mix together the lamb, sultanas, onion, coriander, curry paste and seasoning.
  2. Place each puff pastry sheet on a lightly floured surface.  Cut into two long rectangles, lengthways.  You should have four rectangles. Place a layer of the lamb mixture down the middle of each pastry rectangles in total.
  3. Preheat the oven to Gas mark 6, 200°C/400°F. Brush one side of the pastry with the beaten egg, fold the other side of the pastry over to meet the egg washed side. 
  4. Seal the edges with a fork. Glaze the top of the pastry with the egg wash.  Cut 6 rolls from each length.
  5. Transfer the 24 rolls to 2 large non-stick baking trays, leaving plenty of room for each roll to rise. Bake for 20-25 minutes until golden.
  6. Serve the lamb rolls with the piccalilli.