Lamb, Rosemary and Garlic Sausage Rolls

Lamb, Rosemary and Garlic Sausage Rolls

This lamb sausage roll recipe makes for the perfect dish for the next time you have hungry mouths of all ages to feed. Whether you are hosting a get together or you need to take a plate to a friends place for a pot-luck or party, there is just something about sausage rolls that never gets old. It truly is a kiwi classic, but don’t get stuck with the dodgy ones from the petrol station, try this one at home instead! In this recipe, the flavoursome lamb mince takes the sausage rolls to new levels.



500g Lamb Mince
Avocado Oil with rosemary
1 onion – finely chopped
A handful of rosemary leaves, chopped
4 clove garlic – minced (Find out how to grow your own)
½ cup red wine
1 cup breadcrumbs
1 tsp salt
2 eggs
2 sheets puff pastry, thawed if frozen
Extra rosemary to garnish (Find out how to grow your own)
Tomato sauce to serve


  1. Preheat oven to 200°C.
  2. Heat the oil in a large non-stick frying pan over medium heat. Add the onion, rosemary and garlic and cook until softened. Let cool.
  3. Moisen the breadcrumbs with red wine.
  4. Place cooked onion mixture in a large bowl. Add the lamb, breadcrumbs, 1 egg and salt. Combine well.
  5. Divide the mixture into 2 portions. Place one portion down the centre of each pastry half. Place the remaining eggs in a small bowl and lightly beat. Brush the pastry edges with egg and roll to enclose. Place the rolls, seam-side down, on 2 oven trays and brush with the egg.
  6. Using a small sharp knife, cut slits in the top of the sausage rolls. Cook for 25–30 minutes or until puffed and golden brown. Serve with rosemary sprigs and tomato sauce.

We would love to see you try this recipe at home. If you do, be sure to post your result and review on Instagram and tag Palmers ( so we can have a look!