-1 kg sheepskin jellyfish
-30 ml cooking oil
-10 ml of salt
-1 ml fresh ground black pepper
-2 onions, chopped
-25g dry apricot (60ml)
-2 ml grated suulemoenskil
-250 ml meat stock
-100 g of raw rice
-30 ml pitlose raisins
-30 ml cake flour
-15 ml chopped parsley
-To debone the lamb neck you need a thin, sharp knife. Make an incision all along the neck vertebrae on the side where the pointy bones stick out – in other words the back of the sheep.
-Carefully loosen the meat around the vertebrae so you end up with a flat, more or less rectangular piece of meat. (Keep the bone to use in stock for Saturday’s soup.) The meat will look a little shredded on the inside.
-Rub the inside with some olive oil, salt and ground black pepper.
-Now combine 8 tablespoons (½ cup) chopped parsley, 1 teaspoon (5 ml) chopped fresh thyme or rosemary, 2 tablespoons (30 ml) chopped spring onions, 2 crushed garlic cloves, ¼ teaspoon (1 ml) ground ginger and salt and pepper to taste.
-Spread it on the inside of the meat, working it into all the nooks and crannies.
-Roll the meat into a cylindrical shape and tie with string so the roll will retain its shape during cooking.
-Roast for 1½ to 2 hours, depending on the size, until the meat is tender all the way through.
-½ cup (35g) fresh breadcrumbs
-500g lamb mince
-1 small brown onion, grated
-½ cup finely chopped mint
-1 tablespoon finely grated lemon rind
-sea salt and cracked black pepper
-2 sheets frozen puff pastry, thawed
-1 egg, extra, lightly beaten
-sesame seeds, for sprinkling
-tomato sauce, to serve
-Preheat oven to 100ºC. Place the breadcrumbs, mince, onion, mint, lemon rind, egg, salt and pepper in a bowl and mix well to combine. Divide the mince mixture into 4 equal portions and cut each pastry sheet in half.
-Place the lamb mixture down the centre of each pastry half and roll to enclose leaving, the ends open. Place on 2 lightly greased baking trays lined with non-stick baking paper.
-Brush with the extra egg and sprinkle with sesame seeds. Bake for 20–25 minutes or until golden and cooked through. Allow to cool slightly. Cut into 8 rolls and serve with tomato sauce.