Lamb merguez patties with roasted carrot salad

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 700 Calories/Serving

20 – 30 Minutes

Favored by the Bedouin in North Africa, merguez sausage patties are surprisingly easy to make at home; all you need are good-quality ground lamb and the right spices, and we’ve provided both. Our salad draws from the same regional pantry, with baharat-seasoned carrots, golden raisins, and preserved lemon.


  • ¾ pound baby carrots
  • 1 teaspoon baharat
  • ¼ cup roasted almonds
  • 10 ounces ground lamb
  • Fresh cilantro
  • Merguez spice blend (sweet paprika - cumin - fennel seeds - granulated garlic - coriander)
  • Preserved lemon
  • ¼ pound baby arugula
  • 2 tablespoons sultana raisins
  • Sun Basket lemon-tahini dressing (paleo mayonnaise - tahini - lemon juice - salt)



Prep and roast the carrots

Heat the oven to 450°F.
  • Trim off the tops from the carrots; scrub or peel the carrots and cut in half lengthwise, then on the diagonal into 2-inch lengths.
  • Measure out ½ teaspoon baharat. Set aside the rest for the almonds.
On a sheet pan, toss the carrots with 2 to 3 teaspoons oil and the ½ teaspoon baharat; season with salt and pepper. Spread in an even layer and roast, stirring once halfway through, until tender, 12 to 15 minutes.
While the carrots roast, prepare the almonds and the lamb patties.


Toast the almonds

In a small frying pan over medium heat, warm 1 teaspoon oil 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 and cook 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 four ½-inch-thick patties.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. 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 salad

  • Remove any pulp from the preserved lemon; finely chop the peel.
  • Coarsely chop the almonds.
In a large bowl, combine the baby arugula, 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 salad to individual bowls and top with the lamb patties. Garnish with the almonds and serve with the remaining dressing.

Nutrition per serving: Calories: 700, Protein: 35 g, Total Fat: 50 g, Monounsaturated Fat: 29 g, Polyunsaturated Fat: 9 g, Saturated Fat: 9 g, Cholesterol: 75 mg, Carbohydrates: 32 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 830 mg
Contains: tree nuts, eggs

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