Step 1

Preheat the oven to 220C. Line a large heavy baking tray with baking paper.

Step 2

In a medium bowl, mix 3 tablespoons of the cream, parsley, paprika, salt, cumin, pepper, and garlic powder. Stir in the breadcrumbs. Using your hands, gently mix the lamb into the breadcrumb mixture. Season with salt.

Step 3

Lay 1 pastry sheet on a lightly floured work surface. Form half of the lamb mixture into a log along 1 edge of the pastry square. Roll up the pastry around the lamb mixture to encase it completely, then trim away any excess pastry. Cut the roll into 4 pieces and set the rolls, seam side down, on the prepared baking tray. Repeat with the remaining pastry sheet and lamb mixture.

Step 4

Brush the remaining cream over the sausage rolls and sprinkle with sesame seeds. Bake for about 20 minutes, or until the pastry is dark golden brown and the sausage is cooked through.

Step 5

Meanwhile, to make the Tahini, in a food processor, finely chop the garlic. Blend in the tahini, coriander, parsley, salt, and pepper. With the machine running, add the lemon juice. Scrape down the sides and bottom of the bowl. Slowly blend in enough cold water (about 1/2 cup) to form a sauce with a consistency of cream.

Step 6

Remove sausage rolls from the oven and allow to cool for 5 minutes. Serve the hot sausage rolls with the mixed greens and tahini sauce.