Honey Roasted Minted Lamb Strudel Recipe

Prepare the lamb filling

Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add the diced shallot and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Add the lamb mince to the pan, breaking it up with a wooden spoon. Cook until browned and most moisture has evaporated, about 6–8 minutes.

Stir in honey, lemon zest, ground cumin, ground coriander, smoked paprika, salt and black pepper. Cook 1–2 minutes to allow flavors to combine and honey to caramelize lightly.

Remove from heat and stir through chopped mint and breadcrumbs (if using) to bind and absorb excess juices. Taste and adjust seasoning. Allow the mixture to cool for 10–15 minutes (important so the pastry doesn’t steam and get soggy).

Assemble the strudel

Preheat the oven to 200°C (400°F). Line a baking tray with baking paper. On a lightly floured surface, roll each puff pastry sheet gently to make an approximate 25 x 30 cm rectangle. If using filo, layer 4–6 sheets brushing each with a little melted butter or olive oil.

Spread the cooled lamb mixture down the center third of each pastry rectangle in a lengthwise log, leaving about 2.5 cm (1 in) border at both long edges. Fold the short ends over the filling, then fold one long side over and roll tightly to enclose the filling seam-side down. Repeat with second sheet if making two smaller strudels; alternatively join sheets to make one large strudel.

Brush the pastry with the beaten egg. If desired, score the top lightly with a sharp knife and sprinkle a few sesame seeds. Bake for 25–30 minutes or until pastry is golden brown and crisp and internal filling is hot (internal temperature ~74°C /165°F).

Remove from oven and rest 5–10 minutes before slicing to help juices settle.

While the lamb cools and the oven preheats, make the hummus. In a food processor combine chickpeas, tahini, lemon juice, minced garlic, ground cumin and salt. Pulse to combine.

With the processor running, slowly stream in 2 tablespoons extra virgin olive oil and 1–2 tablespoons cold water until smooth and creamy. Add more water for a thinner texture. Taste and adjust salt or lemon as needed.

Transfer hummus to a shallow serving bowl, create a small well in the center and drizzle remaining 1 tablespoon olive oil over the top.

In a bowl toss the wild rocket with lemon juice, 1 tablespoon extra virgin olive oil, salt and black pepper just before serving.

To plate: spread a generous layer of olive oil hummus across each serving plate. Place slices of honey-roasted minted lamb strudel on top or alongside the hummus. Add a handful of dressed wild rocket and scatter pomegranate seeds over the strudel and salad for color and brightness. Drizzle a little extra virgin olive oil and a final pinch of salt over the finished dish.

Serve warm. Leftover strudel can be reheated in a 180°C (350°F) oven for 10–12 minutes to restore crispness.