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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
We’d love you to tell your friends about us, so we thought the chance of winning this foodie powertool might entice you to recommend a friend?
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Persian Lamb Roll
Handmade with black olives, roasted red peppers, pine nuts & harissa.
Preparation time: Ready to devour in 14 minutes!
Cuisine Type: Canapés
Cooking the Perfect Persian Roll:
1. Heat oven to 200ºC (180ºC if it’s fan-assisted) or gas mark 6 (unless you know your oven better...).
2. Unwrap the canapés, put them on a baking tray lined with parchment paper and slide into the middle of the oven.
3. Leave them until the pastry looks golden brown (around 12-14 minutes).
4. Check canapés are piping hot throughout, allow to stand for 2 minutes, then serve them up.
Please don’t reheat once cooked.
Ingredients:
Lamb (48%)
Black olives (6%)
Harissa (2%)
Basil paste
Cumin
Pastry (20%)
Egg yolk
Dried apricots
Garlic purée
Roasted red peppers (7%)
Pine nuts
Fresh chives
Salt
Pastry contains: wheatflour, water, salt.
Roasted red peppers contain: peppers, water, salt, acidity regulator citric acid.
Black olives contain: salt, sunflower oil, bay leaf. These olives have been de-stoned, but please watch out in case we’ve missed one.
Harissa contains: red chilli pepper seeds, garlic, salt, water, vegetable oil, caraway, coriander.
Basil paste contains: basil, sunflower oil, salt.
Does this recipe contain?
dairy: no
soya: no
mustard: no
fish: no
gluten: yes
sesame: no
celery: no
eggs: yes
nuts: no
shellfish: no
One expensive variety of harissa is made from chilli & rose petals.
