Moroccan Lamb Rolls

Preheat the oven to 180˚C.

Rip the bread into small pieces and combine in a large bowl with the milk. Add all the remaining ingredients, mix thoroughly and season generously with salt and pepper.

To assemble: Cut each sheet of pastry in half and brush lightly with the beaten egg. Place 3 mint or basil leaves along the long edge of each piece of pastry. Divide the meat mixture into 6 portions and form into cylinders the same length as the pastry. Place on top of the herbs then roll up and place seam side down on a lined baking tray.

Brush with the egg and lightly score the pastry with the tip of a knife. Sprinkle with sesame seeds and bake for 30-35 minutes until the pastry is crisp and a good golden colour, turning the tray occasionally for even browning. Transfer to a cooling rack and leave for 5 minutes. Serve hot with tomato chutney and a salad. 

Cook’s tip: The lamb rolls can also be sprinkled with any of the following: whole cumin, caraway and nigella seeds, yellow and black mustard seeds, fresh rosemary and ground paprika.