Lamb merguez patties with carrot-raisin salad

Paleo, Gluten Free, Dairy Free, Soy Free

4 Servings, 760 Calories/Serving

30 – 40 Minutes

Aromatic North African flavors infuse these fast, paleo-friendly lamb patties; even the youngest diners will love the easy carrot salad.


  • 1¼ pounds carrots
  • 2 teaspoons baharat
  • ⅓ cup roasted almonds
  • 1¼ pounds ground lamb
  • Fresh cilantro
  • Merguez spice blend (sweet paprika - cumin - fennel seeds - granulated garlic - coriander)
  • 1 wedge preserved lemon
  • ¼ pound baby arugula
  • ¼ pound baby spinach
  • ¼ cup golden raisins
  • Sun Basket lemon-tahini dressing (paleo mayonnaise - tahini - lemon juice - salt)



Prep and cook the carrots

  • Scrub or peel the carrots and trim off the tops; cut the carrots into quarters lengthwise, then on the diagonal into 1-inch lengths.
  • Measure out 1 teaspoon baharat. Set aside the rest for the almonds.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the carrots and 1 teaspoon baharat, season with salt and pepper, and cook, stirring occasionally, until lightly browned and crisp-tender, 8 to 10 minutes. Transfer to a plate. Do not clean the pan.
While the carrots cook, prepare the almonds.


Toast the almonds

  • Coarsely chop the almonds.
In the same pan used for the carrots, if dry, add 1 teaspoon oil; warm over medium heat until hot but not smoking. Add the almonds and remaining baharat, season with salt and pepper, and cook, stirring frequently, until toasted and fragrant, 2 to 3 minutes. Transfer to a plate to cool.


Prep the lamb patties

  • Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Coarsely chop the cilantro; set aside half for the salad.
In a medium bowl, combine the lamb, merguez spice blend, and half the cilantro; season generously with salt and pepper and mix until just combined. Using wet hands, form the mixture into eight ½-inch-thick patties.


Cook the lamb patties

In the same pan used for the almonds, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the patties and cook until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate.
While the lamb patties cook, prepare the salad.


Make the carrot-raisin salad

  • Remove any pulp from the preserved lemon; finely chop the peel.
In a large bowl, combine the arugula, spinach, preserved lemon, carrots, raisins, remaining cilantro, and half the lemon-tahini dressing and toss to coat. Season to taste with salt and pepper.



Transfer the carrot-raisin salad to individual bowls and top with the lamb patties. Garnish with the almonds and serve the remaining dressing on the side.

Chef’s tip: Before cooking the patties, you can test the seasoning of the mixture by cooking a tablespoon or so in a small frying pan on the stove top over medium-high heat.

Kids can!
  • Measure the baharat.
  • Divide the cilantro.
  • Toss the carrot-raisin salad.
  • Serve the meal.
  • Sweep the floor.

Nutrition per serving: Protein: 32g (64% DV), Fiber: 8g (32% DV), Total Fat: 59g (91% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 5g, Saturated Fat: 33g (165% DV), Cholesterol: 120mg (40% DV), Sodium: 700mg (29% DV), Carbohydrates: 31g (10% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: tree nuts, eggs.

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