• 226_Spiced Lamb Sausages


    1 lb. trimmed lamb shoulder, cut into 1" cubes, or 1 lb. ground lamb

    3 cloves garlic, finely chopped 1 tbsp. harissa

    1 tbsp. minced flat-leaf parsley

    1 tsp. paprika

    1⁄2 tsp. ground coriander

    1⁄2 tsp. ground cumin

    1⁄4 tsp. ground fennel seed

    Kosher salt and freshly ground black pepper, to taste

    4 tbsp. extra-virgin olive oil

    1⁄2 cup yogurt

    8 leaves basil, roughly chopped

    Chopped tomatoes, red onions, and cucumbers, for serving

    Flat bread, for serving


    Put lamb into the bowl of a food processor fitted with the chopping blade and transfer to freezer to let chill for 30 minutes. Add 2 cloves garlic, harissa, parsley, paprika, coriander, cumin, fennel, salt, and pepper to the bowl; process until lamb is coarsely chopped and mixed with spices, about 15 seconds. (If using ground lamb, just mix lamb with other ingredients in a large bowl.) Divide lamb mixture into 8 portions and form the portions into 3"-wide patties. Heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add lamb patties and cook, turning once until browned and still slightly pink, about 6-8 minutes. Transfer merguez to paper towels; set aside.

    Meanwhile, stir together remaining garlic and oil, yogurt, and basil in a small bowl to make a sauce; season with salt and pepper. Serve merguez on a platter with sauce, chopped vegetables, and flat bread.