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
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.
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.
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.