Lamb Rosemary And Mint Sausage Rolls | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• ¼ cup rosemary leaves
• 2 cloves garlic, crushed
• 500g lamb mince
• ¼ cup (80g) store-bought mint jelly, plus extra, to serve
• 2 cups (140g) fresh breadcrumbs
• 1 teaspoon sea salt flakes
• 2 eggs
• 2 sheets frozen puff pastry, thawed and halved
• 1 teaspoon poppy seeds
• 2 sprigs rosemary, extra, cut into 3cm lengths