Chef Adam Moore Australian Lamb Breakfast Sausage Rolls

  • Prep time 2Hr
  • Cook time 25Min
  • Technique Pan Fry / Saute, Bake
  • Meat Lamb
  • Cut
  • Serves 12

Pasture raised Australian lamb baked inside puff pastry with chopped bacon, bourbon maple onions and melted cheese. Perfect for a quick dine-in bite or grab n’ go takeout.


1 tablespoon vegetable oil

1 pound Australian lamb, ground

½ large sweet onion, minced and squeezed dry

1 Tablespoon bourbon

1 Tablespoon maple syrup

2 Tablespoons bread crumbs

½ cup shredded mozzarella

1 cup cooked bacon, finely chopped

½ cup fresh parsley, chopped fine

½ teaspoon kosher salt

1 Tablespoon sugar

1 Tablespoon black pepper

1/8 teaspoon ground cinnamon

1 teaspoon toasted fennel seed

1 garlic clove, minced


Puff pastry, as needed

Egg wash, as needed

Flake salt, as needed

Sumac, as needed


In a large skillet over MEDIUM-HIGH heat, add oil and lamb. Cook until browned- about 5 minutes. Remove lamb from skillet, leaving the juices behind.

Add onions and cook until translucent- about 4 minutes. Add bourbon, maple syrup and reserved lamb. Mix well and place in refrigerator to cool.

Once lamb mixture is cooled, add to a large bowl with the remaining ingredients and mix until combined.

Cut puff pastry to 4” wide x your desired length.

Place 1” width of meat mixture in the center of the puff pastry. Brush one side with the egg wash and roll over to seal.

Place sealed side down, score the top of the pastry and cut into 2” pieces.

Brush with more egg wash and sprinkle with sumac and flake salt.

Freeze for later use or bake immediately in a 350F convection oven for 25 minutes, or until golden brown.