What You'll Need
1 lb fresh ground lamb
1 TSP kosher salt
½ TSP freshly cracked black pepper
½ TSP ground nutmeg
½ TSP fennel seed
2 sheets (1box) frozen puff pastry, defrosted overnight in the refrigerator
2 TBL dijon mustard, plus more for dipping
1 egg, beaten with 1 TBL water for egg wash
Preheat oven to 400 degrees.
Prepare a cookie sheet lined with parchment paper. In a large bowl, place the ground lamb and seasonings in the bowl. Mix by hand. When the seasonings are well incorporated, turn ¼ of the mixture onto a work surface. Roll the sausage into a log, approximately 6” long and ½” wide. Repeat with the remainder of the sausage. Place the four logs onto the cookie sheet and cook for 20 – 25 minutes, until browned. Cool to room temperature.
Unfold the 2 pastry sheets on a work surface. Cut each in half to create four sheets. Brush each of the four pastry sheets generously with dijon mustard. Place one lamb roll in the center of each of the four pastry sheets. Roll the pastry around the lamb and brush the seam with the egg wash, to seal it while cooking. Repeat with the remaining lamb rolls and pastry sheets. Place the rolls seam side down on the cookie sheet. Brush the remaining egg wash on the roll. Lightly score each roll diagonally to create 7 pieces.
Bake for 20-25 minutes until the pastry is nicely browned. Slice and serve with additional mustard for dipping.