Lamb merguez patties with roasted carrot salad
Paleo, Gluten Free, Dairy Free, Soy Free
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
- 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.
While the carrots roast, prepare the almonds and the lamb patties.
Toast the almonds
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 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.
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