Lamb & harissa sausage rolls – Food & Home Magazine

Ingredients

• 600 g butternut, peeled, cut into 3cm pieces
• ⅓ cup olive oil
• 1 tbsp dried marjoram
• 40 g currants
• 2 tbsp red wine vinegar
• 1 onion, finely chopped
• 4 garlic cloves
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 kg lamb mince
• 1 tbsp harissa paste
• 3 eggs
• 120 g fresh sourdough breadcrumbs
• ½ cup finely chopped fresh coriander
• 2 sheets puff pastry, just thawed
• sea salt flakes, to sprinkle
• ½ cup finely chopped fresh mint leaves
• ¾ cup greek yoghurt