I don’t even know how I came up with this recipe, all I know is that my brother has been talking too much about lamb rolls!

Instructions:

Dough:

1. Activate yeast (1 tsp yeast and 1 tsp sugar in a bowl with 180ml warm water)
2. Mix and leave 10-15 minutes till foamy
3. Mix 250g flour and 1tsp salt
4. Add yeast and 15ml olive oil
5. Mix into dough
6. Knead 8–10 minutes (until soft and smooth)
7. Cover and let it rise 1 hour (should double in size)
8. Once risen, roll into a rectangle. Not too thick (important cause if too thick then too bready)

Lamb:

1. Remove bones from the lamb shoulder (i used 350g lamb after removing bones)
2. Cut meat into small pieces (important)
3. Heat pan with olive oil
4. Add 1 chopped onion and 2 garlic cloves
5. Cook until soft and then add lamb
6. Season with 1tsp salt, 1/2tsp black pepper, 1tsp cayenne, 1/2tsp cumin
7. Cook for a few minutes like 5 minutes
8. Add maybe around 50ml of water
9. Cover and cook for 10–15 minutes. This makes it tender and juicy.
10. Uncover and let water evaporate slightly. You want juicy, NOT watery.
11. Add 1 tbsp butter and 1 tsp honey and cook slightly.
12. Taste it (adjust salt!)

Assemble & Bake:

1. Add Arla mozzarella slices on dough.
2. Spread lamb evenly. Don’t overfill (or it’ll explode lol).
3. Roll into a tight log (tight!! if not tight everything will fall off).
4. Cut into slices (3–4cm thick).
5. Place on tray (swirl facing up).
6. Leave space between them.
7. Brush with egg wash.
8. Bake at 180°C for 20–25 minutes or until golden on top and slightly crispy edges.
9. Garnish with parsley and pair with yogurt (trust me it suits it so much).