Skip to content
Minty lamb and pea rolls recipe

Minty lamb and pea rolls recipe

5 ratings

These minty lamb and pea rolls are crispy on the outside with a juicy, meat-filled centre. Serve with sweet chilli sauce and fresh lemon for a snack, they're deliciously moreish. See method

  • Makes 12
  • 1 hour 15 mins plus cooling
  • 320 calories / serving
  • Freezable
  • Healthy
  • Dairy-free


  • 300g 10% fat lamb mince
  • 2 tsp garlic & ginger paste
  • 1 tbsp sunflower or vegetable oil, plus 600ml for deep-frying
  • 80g frozen peas
  • 1 tsp ground black pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp tomato purée​
  • 2-3 bird eye chillies, deseeded and very finely chopped
  • 1 onion, finely chopped
  • 15g fresh coriander, finely chopped
  • 15g fresh mint, finely chopped
  • 4 spring onions, finely chopped
  • 1 tsp nigella seeds
  • ½ tsp garam masala
  • 12 slices white bread (from an 800g medium loaf)
  • 3 tbsp plain flour​
  • 2 eggs, beaten
  • 175g pack golden breadcrumbs
  • salad leaves, lemon wedges and sweet chilli sauce, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    3g 14%
  • Sugars

    3g 3%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 32.2g Protein 11.7g Fibre 2.4g


  1. Heat a large frying pan over a medium heat, add the lamb and ginger & garlic paste, and braise for 15 mins, stirring occasionally, until the liquid from the meat has mostly evaporated and only a small amount of moisture is left. Add the oil and stir to combine, followed by the peas, black pepper, ground coriander and cumin. Stir and cook over a low heat for 5 mins.

  2. Mix the tomato purée with 3 tbsp water and add to the lamb along with the chillies (to taste). Reduce the heat to low, stir and cook for 2 mins. Remove from the heat and set aside to cool completely.

  3. Once cool, stir in the onion, chopped herbs, spring onions, nigella seeds and garam masala. Warm the bread in 2 batches in the microwave for 40 secs, then cut off and discard the crusts. Make a flour paste by mixing 4-5 tbsp water with the flour in a small bowl to a paste-like consistency. Use a pastry brush to brush the edges of the bread slices with flour paste.

  4. To assemble, place 2 tbsp filling at a narrow end of a slice of bread, roll tightly into a cigar-like shape, then pinch the ends to seal. Dip in beaten egg, then dip into the breadcrumbs; set aside while you assemble the remaining rolls.

  5. Put 600ml oil in a large saucepan and place over a medium-high until it reaches 180°C or a cube of bread turns golden after 1 min. Fry the rolls in batches for 3 mins each side until golden. Drain on kitchen paper, then serve with salad leaves, lemon wedges and sweet chilli sauce, if you like.

Freezing and defrosting guidelines

Freeze before frying. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Ramadan recipes

We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.