Moroccan lamb merguez patties with warm carrot salad
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean
20 – 35 Minutes
Aromatic spices infuse flavor into these fast and easy paleo lamb patties, served with a North African–-inspired salad of greens, roasted carrots, and tahini dressing.
In your bag
- 3 tablespoons roasted almonds
- 1 teaspoon baharat
- 3 or 4 carrots (about 10 ounces total) (see Market Watch note)
- 10 ounces ground lamb
- 3 or 4 sprigs fresh cilantro
- Merguez spice blend (fennel seed - sweet paprika - granulated garlic - cumin - coriander)
- 1 wedge preserved lemon
- 3 ounces baby greens (such as arugula or spinach)
- 2 tablespoons golden raisins
- Sun Basket creamy tahini dressing (lemon juice - tahini - paleo mayo - fresh garlic)
Baharat, the Arabic word for “spices,” is a blend that typically includes coriander, cumin, black peppercorns, and cardamom. It’s commonly used in Middle Eastern cooking for everything from roasted meats and stews to salads and curries.
Make It Ahead
The lamb patties (Step 3) can be prepared and shaped (but not cooked) up to 1 day ahead (note: chop only half the cilantro; save the rest for the salad). Cover and refrigerate overnight. The next day, cook the patties (Step 3), wipe out the pan, and proceed with Steps 1, 2, 4 (plus chopping the cilantro), and 5.
Because organic whole carrots can be in short supply, you may get organic baby or shredded carrots in their place. They cook up just as deliciously and require less prep. If baby carrots, skip the peeling and trimming. If shredded carrots, no prep is necessary, just follow the instructions in Step 2 as written, decreasing the cooking time to 2 to 3 minutes.
Calories: 740, Protein: 38g (76% DV), Fiber: 9g (36% DV), Total Fat: 52g (80% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 8g, Saturated Fat: 10g (50% DV), Cholesterol: 85mg (28% DV), Sodium: 640mg (27% DV), Carbohydrates: 36g (12% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.