Marrakech lamb merguez patties with warm carrot salad
Carb-Conscious, Paleo, Gluten-Free, Dairy-Free, Mediterranean, Soy-Free
20 – 35 Minutes
Aromatic spices infuse flavor into these fast and easy paleo lamb patties, served with a North African–inspired salad of greens, warm carrots, and tahini dressing.
In your bag
- 3 or 4 organic carrots (about 9 ounces total)
- 10 ounces ground lamb
- 4 or 5 sprigs organic fresh cilantro
- Sun Basket merguez spice blend (fennel seeds - sweet paprika - granulated garlic - cumin - coriander)
- 3 tablespoons dry-roasted almonds
- Sun Basket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
- 3 ounces organic baby arugula or other leafy greens
- 2 tablespoons golden raisins
The spice blend for the lamb patties includes cumin, an aromatic spice with a distinctly bitter flavor that balances nicely with the rich lamb, sweet carrots, and tangy tahini. In addition to its culinary value, cumin is known to aid in digestion and boost the immune system, among other benefits.
Make It Ahead
The lamb patties (Step 2) can be prepared and shaped (but not cooked) up to 1 day ahead; chop only half the cilantro and save the rest for the salad. Cover the patties and refrigerate overnight. When ready to serve, proceed with Steps 1, 2 (cook the patties), and 3 (plus chop the remaining cilantro).
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.
Calories: 670, Protein: 35g (70% DV), Fiber: 7g (28% DV), Total Fat: 48g (74% DV), Monounsaturated Fat: 31g, Polyunsaturated Fat: 6g, Saturated Fat: 9g (45% DV), Cholesterol: 70mg (23% DV), Sodium: 330mg (14% DV), Carbohydrates: 28g (9% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)
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.