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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.
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Persian Lamb Roll
Handmade with black olives, roasted red peppers, pine nuts & harissa.
CRÈME DE LA CRÈME
In order for this canapé to reach the shelves this Christmas, it had to compete with 52 other recipes created by me & my chefs. If you think it has earned its place, please let me know by calling 020 8453 9898 or by leaving a comment on the feedback form.
Preparation time: Ready to devour in 15 minutes!
Cuisine Type: Canapés
Cooking the Perfect Persian Roll:
1. Preheat oven to 200ºC/180ºC fan assisted/gas mark 6.
2. Unwrap packaging & place the canapés on a baking tray lined with parchment paper.
3. Bake in the middle of the oven for 12-15 mins.
4. Rest canapés for 2 mins before serving them up
Ingredients:
Lamb (48%)
Spring-roll pastry (20%)
Red roasted peppers (7%)
Black olives (6%)*
Free-range egg yolk
Pine nuts
Harissa (2%)
Dried apricots
Fresh chives
Basil paste
Garlic purée
Salt
Cumin
Spring-roll pastry contains: wheatflour, water, vegetable oil, salt.
Black olives contain: black olives, salt, sunflower oil, bayleaf.
Harissa contains: red-hot chilli pepper seeds, garlic, salt, water, vegetable oil, caraway, coriander.
Basil paste contains: basil, sunflower oil, salt, ascorbic acid.
*WARNING: These olives have been de-stoned, but please watch out in case we’ve missed one.
Does this recipe contain?
Milk no
Egg yes
Sesame no
Mustard no
Shellfish no
Gluten yes
Soya no
Nuts yes
Celery no
Fish no
One expensive variety of harissa is made from chilli & rose petals.
