Lamb, sour sumac, citrus coriander, pops of pepper, smoky aubergine and buttery pastry. Can’t you just see that propping you up through Christmas? By an open fire? That is one of the many things that I miss and that I love when I go home. That raw heat and pure joy of a roaring open fire.
This recipe is a firm favourite was originally an adaptation of the rolls that I used to sell at my market stall in Covent Garden (all those years ago!). In Comfort & Spice, it is adapted so as to be a use for leftover lamb shoulder meat. This is the original recipe which uses minced lamb and it is perfect for Christmas celebrations.
Use shop-bought pastry if you wish, and I often do, but I love to use homemade butter-rich shortcrust when I have time. Shortcrust pastry is speedy and needs little attention. I like to make big chunky rolls that would satisfy for a whole meal with a big salad. They make terrific picnic lunches, pack some for a festive walk with a flask of mulled wine or cider.
This recipe is one of 157 recipes from my first book Comfort & Spice, published in 2011, 7 years ago now! Most of these recipes are not online anywhere. After 7 years it is being retired by my publisher. and I have the last copies which I am selling signed in advance of Christmas for readers in the UK and Ireland. International readers have been in touch and I am checking postage for them. I have had enquiries from the US and Canada so far but I can check for where you are, if you are happy to wait to receive your book after Christmas. Please email me on email@example.com.
Buy your copy of Comfort & Spice here and let me know who to sign it for when you order. Last postage dates are Tuesday so please get your order in before noon on Tuesday.
- 150g plain flour, plus more to dust
- sea salt
- 75g unsalted butter, chilled and diced
- 1 egg, beaten
- 1 large aubergine
- 3 garlic cloves, finely chopped
- 1 tbsp olive oil
- 500g minced lamb
- 1 heaped tbsp sumac
- handful of coriander leaves, chopped
- freshly ground black pepper
- 1 egg, beaten
Photography copyright Georgia Glynn-Smith. An adaptation of this recipe appeared in Comfort & Spice published by Quadrille Publishers in 2011.