Huey's Lamb Sausage Rolls

• 2 lamb backstraps, trimmed of all fat & sinew
• 4 teaspoons sun-dried tomato tapenade
• 4 minced garlic cloves
• 1 teaspoon dried rosemary
• 2 puff pastry sheets
• olive oil flavored cooking spray
• 1 egg
• 14 cup milk

1. Preheat the oven to 190C/375F.
2. Place a backstrap in the centre of each pastry sheet, smear the top with tapenade, sprinkle with the minced garlic and the rosemary and wrap it up; then crimp the edges with a fork and place the roll, seam side down, on a lightly greased baking tray.
3. Beat together the egg and milk and generously brush the rolls; then cook them in oven for about 15 minutes or until pastry is golden.
4. Slice each roll into 4 and serve with your favourite sauce or relish on the side.

lamb backstraps, tapenade, garlic, rosemary, pastry sheets, olive oil, egg, milk

Taken from www.food.com/recipe/hueys-lamb-sausage-rolls-169225 (may not work)