Lamb in Blankets with Harissa Tomato Jam

1. For harissa tomato jam: In large skillet over medium-high heat, heat oil. Add onions and saute about 6 minutes until translucent. Stir in harissa; cook about 2 minutes until fragrant. Add tomatoes, sugar and vinegar; bring to a simmer. Cook until mixture thickens, stirring often. Remove from heat and cool.

2. In food processor, pulse tomato mixture until large chunks are broken down; do not puree. Set aside.

3. For lamb, in large skillet over medium-high heat, cook lamb 4 to 6 minutes until browned. Remove and drain on paper towels to cool.

4. On floured surface, roll out puff pastry into 12 x 10-inch sheets. Cut the rectangle crosswise into three 10- x 4-inch strips. Brush pastry strips with beaten egg.

5. Preheat oven to 425 F. Divide lamb mixture into three batches. Spoon 1/3 the lamb mixture lengthwise down the center of each pastry strip. Fold long sides of each pastry over filling and press to seal. Arrange rolled pastries on a parchment-lined sheet tray. Brush pastries with egg wash and sprinkle with everything bagel seasoning, salt and pepper.

6. Bake 12 to 16 minutes or until golden brown. Serve warm with Harissa Tomato Jam.

Photograph courtesy of American Lamb Board