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

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

2 Servings, 740 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, roasted carrots, and tahini dressing.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 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)

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 (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.

Market Watch
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.

Nutrition per serving

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.


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

Wash produce before use


Prep and toast the almonds

  • Coarsely chop the almonds.
  • Measure out ½ teaspoon [1 tsp] baharat; set aside the rest 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 ½ teaspoon [1 tsp] 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 off the ends; cut the carrots lengthwise into quarters, 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 plate. Do not clean the pan.
While the carrots cook, prepare the lamb patties.


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 [large] bowl, combine the 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. Working in batches if needed, add the patties and cook, turning once, until browned and cooked through, 3 to 5 minutes per side. Add more oil between batches if needed. Transfer to a plate.
While the patties cook, prepare the carrot salad.


Make the carrot salad

  • Remove any pulp from the preserved lemon; finely chop the peel.
In a large bowl, toss together the carrots, preserved lemon, baby greens, golden raisins, remaining cilantro, and half the creamy tahini dressing (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 patties. Garnish with the almonds and serve the remaining dressing on the side.

Kids Can!

  • Measure the baharat.
  • Scrub the carrots.
  • Remove the pulp from the preserved lemon.
  • Toss the salad.

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