These are a fun twist on traditional pigs in a blanket.  Swap the hotdog with lamb sausage and dip them in some tzatziki sauce.  If you can sauté, slice, and roll (which you can) you have yourself a grown-up gourmet appetizer.  They’re quick and easy to make, and if you don’t finish them all, they reheat gorgeously. 

It was only a couple years ago that I discovered how much I love lamb.  One of the popular restaurants down the street serves lamb sliders that are to die for.

We made these lambs in a blanket for New Year’s Eve last night, and they were a hit.  This is the first time I’ve made any kind of lamb at home, but it won’t be the last.  Next time you’re having guests over, try these.  You’ll all be happy you did.

Recipe for Lambs in a Blanket with Tzatziki Sauce

Ingredients:

• Olive oil cooking spray, to grease

• 2 8.5-ounce packages merguez lamb sausage

• 1 7-ounce plain Greek yogurt

• 1 garlic clove, zested into a paste

• 6 fresh mint leaves, finely chopped

• 1 lemon, cut into four wedges

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 2 8-ounce cans Pillsbury crescent rolls, keep refrigerated until you’re ready to use

Directions:

Preheat oven to 400 degrees. 

Preheat a large skillet over medium heat.  Spray with cooking spray to grease.  Add the sausages, turning frequently, to sear on all sides, about 8 minutes.   Remove and let cool on a paper towel-lined plate.  

While the lamb is cooling, make the sauce.   In a small bowl, combine the yogurt, garlic paste, mint, and juice of 2 lemon wedges.  Season with salt and pepper.  Set aside.  

Once the sausages are cool to touch, cut them into 1¼-inch pieces.  Depending on the brand, I usually cut each link into 3 pieces.  Open the crescent rolls and unroll them.  Separate into 16 triangles, then cut each triangle lengthwise into thirds.  This will give you 48 total narrow triangles. Place one sausage on one of the triangles at the fat end and roll up to the point.  Place point side down on ungreased cookie sheet and repeat with all remaining sausages.  Don’t overcrowd.  Bake for 20 minutes or until golden brown.  Immediately remove from cookie sheet.  Serve warm with tzatziki sauce.  

NOTE:

•  The easiest way to make a garlic paste is to use a zester.  If you don’t have a zester, simply mince the peeled garlic and sprinkle a pinch of coarse salt on it.  Using the flat side of a butcher’s knife, drag it back and forth over the garlic, pressing and squeezing it until it forms a paste.

• The easiest way to cut the dough is with a pizza cutter.

• Use the extra dough to create some fun.  Roll them up to make mini crescent bites.  You can even put a dollop of jam in them before you roll them up.  It’s something my grandma Rose always did with her extra dough, and it’s one of my favorite memories with her in the kitchen.