Moroccan lamb merguez patties with warm carrot salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Moroccan lamb merguez patties with warm carrot salad

Mediterranean, Paleo, Soy-Free, Gluten-Free, Dairy-Free

2 Servings, 700 Calories/Serving

20 – 35 Minutes

Aromatic spices infuse flavor into these fast and easy paleo lamb patties, served with a North African–-inspired salad of greens, pan-roasted carrots, and tahini dressing.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 tablespoons roasted almonds
  • 1 teaspoon baharat
  • 3 or 4 organic carrots (about 10 ounces total)
  • 10 ounces ground lamb
  • 4 or 5 sprigs organic fresh cilantro
  • Merguez spice blend (fennel seeds - sweet paprika - granulated garlic - cumin - coriander)
  • 1 wedge preserved lemon
  • Sun Basket lemon-tahini dressing base (fresh lemon juice - tahini - fresh garlic - fresh orange juice - Marash chile flakes)
  • 3 ounces organic baby arugula or other leafy greens
  • 2 tablespoons golden raisins

Ingredient IQ

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 (chop only half the cilantro; save the rest for the salad). Cover and refrigerate overnight. When ready to serve, proceed with Steps 1, 2, 3 (cook the patties), 4 (plus chopping the remaining cilantro), and 5.

Grill It

Prepare a medium-hot fire in a grill. Set the lamb patties on the grill directly over the heat and cook, turning once, until lightly charred and cooked to the desired doneness, about 5 minutes per side.

Nutrition per serving

Calories: 700, Protein: 35g (70% DV), Fiber: 8g (32% DV), Total Fat: 50g (77% DV), Monounsaturated Fat: 31g, Polyunsaturated Fat: 6g, Saturated Fat: 10g (50% DV), Cholesterol: 75mg (25% DV), Sodium: 560mg (23% DV), Carbohydrates: 30g (10% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Contains: 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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and toast the almonds

  • Coarsely chop the almonds.
  • Set aside half the baharat for the carrots.
In a large frying pan over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the almonds and half the baharat, season with salt and pepper, and cook, stirring frequently, until toasted and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Do not clean the pan.


Prep and cook the carrots

  • Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then on the diagonal into 2-inch lengths.
In the same pan used for the almonds, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the carrots and remaining baharat, season with salt and pepper, and cook, stirring occasionally, until the carrots are lightly browned and crisp-tender, 8 to 10 minutes. Transfer to a large bowl. Do not clean the pan.
While the carrots cook, prepare the lamb merguez patties.


Prep and cook the lamb merguez patties

  • Cut a small corner from the ground lamb packages 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 bowl, combine the ground lamb, merguez spice blend, and half the cilantro. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into four [eight] ½-inch-thick patties.
In the same pan used for the carrots, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate. Add more oil between batches if needed.
While the patties cook, prepare the lemon-tahini dressing and carrot salad.


Make the dressing and carrot salad

  • Remove any pulp from the preserved lemon; finely chop the peel.
In a small bowl, stir together the lemon-tahini dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper.
To the bowl with the carrots, add the preserved lemon, baby arugula, golden raisins, remaining cilantro, and half the lemon-tahini dressing and toss to coat (set aside the remaining dressing for serving). Season to taste with salt and pepper.



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

Kids Can!

  • Measure the baharat.
  • Scrub the carrots.
  • Stir the lemon-tahini dressing.
  • Toss the carrot salad.

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