Lamb Boerie Rolls
Upgrade your next braai with these easy lamb boerie rolls, layered with roasted aubergine and a herby yoghurt sauce. Perfect for summer lunches.
Ingredients
For The Aubergines:
- 2 medium aubergines
- ¼ cup extra virgin olive oil
- Salt & pepper
- 5 ml dried origanum
For The Herb Yoghurt Dressing:
- 1½ cups double cream yoghurt
- 2 small bunches (40g) fresh herbs like mint, coriander and/or parsley (save some for topping)
- 2 tsp fresh lemon juice
- Salt & pepper
To Assemble:
- 500-600 g 500-600g lamb boerewors (6x20cm)
- 6 soft hotdog rolls, sliced lengthways
- Butter
Instructions
- Roast the aubergines: Preheat oven to 230° C. Use a sharp knife to dice the aubergines into 1 x 1 cm blocks. Place them in a mixing bowl and add the oil. Season with salt, pepper & origanum. Stir to coat all over, then top into a shallow baking tray and spread it out in a single layer. Roast for 10–15 minute until golden brown, then remove from the oven and cover with foil to steam further on standing (or transfer to a container covered with a lid).
- Make the dressing: Place the yoghurt, herbs, lemon juice and some salt & pepper in a food processor. Mix until you have a relatively smooth green dressing. Transfer to a squeeze bottle (if you have one) or a jar, cover and refrigerate until ready to use.
- To assemble: Grill the boerewors over hot coals or in a hot pan. Spread the rolls with butter, then top with the grilled aubergine, wors, feta, a drizzle of the yoghurt sauce and some fresh herbs. Enjoy at once