Ingredients
500g lamb sausages with mint and rosemary
1 cup chopped fresh parsley
1 tablespoon Harissa Middle Eastern blend
1/2 cup sundried tomato & roasted garlic stir through pasta sauce
4 large Lebanese breads
1 small red onion, thinly sliced
1/2 cup fresh mint leaves
2 cups store-bought or homemade Hommus
Method
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Preheat oven to 220C (200C fan forced). Line 2 large baking trays with baking paper. Squeeze lamb mince from casings into the bowl of a food processor. Add 1/2 cup of the parsley, harrisa and pasta sauce and process until combined. Season to taste.
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Brush borders of Lebanese rounds with olive oil, then spoon mixture evenly onto each one. Spread mixture over bread with the back of a spoon, leaving a 1cm border. Spray tops with a little olive oil.
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Bake in the oven for 10-12 min or until edges are crisp and meat is golden brown and cooked through. Scatter top with red onion, mint and remaining parsley leaves. Spoon a dollop of store-bought or homemade Hommus in the centre of each. Cut into slices, garnish with fresh mint and serve with lemon wedges.