Spring into lamb

MAKE THE MOST OF NEW SEASON LAMB PACKED FULL OF FLAVOUR LAMB & ROSEMARY SAUSAGE ROLLS WITH BEER KETCHUP

SERVES 8. PREP 25 MINS. COOK 30 MINS INGREDIENTS

• 1 cup (70g) white breadcrumbs

• ¼ cup (60ml) pale ale beer

• 500g lamb mince

• ½ onion, coarsely grated

• 1 tbs finely chopped rosemary leaves, plus extra chopped leaves to sprinkle

• 50g pitted Sicilian olives, finely chopped

• 1 tbs wholegrain mustard

• 2 sheets frozen puff pastry, defrosted

• 1 egg, lightly beaten

• Sesame seeds, to sprinkle

BEER KETCHUP (makes three cups)

• 1 tbs extra virgin olive oil

• ½ onion, coarsely grated

• 2 tsp smoked paprika

• ¼ tsp allspice

• 2 tbs tomato paste

• 315ml pale ale beer

• 400g can crushed tomatoes

• ⅔ cup (160g) brown sugar

• ½ cup (125ml) malt vinegar

METHOD

1 For the beer ketchup, heat the oil in a medium saucepan over high heat. Add the onion and cook, stirring, for 4-5 minutes until softened. Add the spices and tomato paste, and cook for 1 minute or until fragrant. Add the beer and cook, stirring, for 2 minutes or until reduced slightly. Add tomato, sugar and vinegar, and bring to the boil, then reduce heat to medium-low. Simmer for 15 minutes or until reduced and thickened. Season to taste and allow to cool.

2 Preheat oven to 220C. Place breadcrumbs and beer in a large bowl and set aside for 5 minutes or until the breadcrumbs have absorbed the liquid.

3 Add the mince, onion, rosemary, olives, mustard, 1 tsp salt flakes and ½ tsp freshly ground pepper, and mix well to combine.

4 Cut the pastry sheets in half and divide the mince mixture into a log down the length of each piece of pastry. Brush the edges of the pastry with egg and roll to enclose, then cut each roll in half, to create 8 sausage rolls. Brush the pastry with the egg and sprinkle half with the extra rosemary and half with sesame seeds.

5 Place onto lined baking trays and bake for 30-35 minutes until puffed and golden and cooked through. Serve with beer ketchup alongside. (Leftover beer ketchup can be stored in an airtight container in the fridge for up to 2 weeks).