Lamb in Blankets with Harissa Tomato Jam
Chef Alexi Mandolini
Catering by Design
Chef Alexi Mandolin subs ground lamb for the hot dogs or sausages typically used in this recipe, which can serve as an appetizer or snack. Frozen puff pastry speeds up the preparation and everything bagel seasoning is an all-in-one spice that adds instant flavor and texture. Readymade harissa can stand in for the tomato jam if time is short.
Harissa tomato jam
2 tbsp. olive oil
1 yellow onion, chopped
2 tbsp. harissa
32 oz. canned fire-roasted tomatoes
1 cup sugar
2 tbsp. sherry vinegar
Lamb in blankets
5 lb. ground lamb
3 sheets frozen puff pastry, thawed
2 eggs, whisked
¼ cup everything bagel seasoning
Kosher salt and cracked black pepper, to taste
1. For harissa tomato jam: In large skillet over medium-high heat, heat oil. Add onions and saute about 6 minutes until translucent. Stir in harissa; cook about 2 minutes until fragrant. Add tomatoes, sugar and vinegar; bring to a simmer. Cook until mixture thickens, stirring often. Remove from heat and cool.
2. In food processor, pulse tomato mixture until large chunks are broken down; do not puree. Set aside.
3. For lamb, in large skillet over medium-high heat, cook lamb 4 to 6 minutes until browned. Remove and drain on paper towels to cool.
4. On floured surface, roll out puff pastry into 12 x 10-inch sheets. Cut the rectangle crosswise into three 10- x 4-inch strips. Brush pastry strips with beaten egg.
5. Preheat oven to 425 F. Divide lamb mixture into three batches. Spoon 1/3 the lamb mixture lengthwise down the center of each pastry strip. Fold long sides of each pastry over filling and press to seal. Arrange rolled pastries on a parchment-lined sheet tray. Brush pastries with egg wash and sprinkle with everything bagel seasoning, salt and pepper.
6. Bake 12 to 16 minutes or until golden brown. Serve warm with Harissa Tomato Jam.
Photograph courtesy of American Lamb Board