If you love lamb and all those pungent spices of North Africa (coriander, cumin, fennel, cilantro) and you like a little heat, this recipe will blow your head off. Oh yeah, practically no carbs.
I have two secrets to making Merguez aromatic and tender. The first is to toast the spices and leave them whole. This gives you little pops of flavor in each bite. The second is to wrap the sausages in oven-safe plastic wrap and cook them at medium rare sous vide for 24 hours. That ensures the lamb is tender and already cooked before going on the grill.
I have another secret, but this is in the plating and presentation. We’re going to serve it with a ribbon of Japanese Mayonaise and chopped fresh cilantro. Cilantro is also in the sausage itself, so you might want to get a second fresh bunch of cilantro the day you serve it.
Carl’s Flavor Bomb Lamb Merguez Sausage
Find yourself a boneless leg of lamb that weighs about 2.5 pounds. Look for the fattiest cut you can. When comparing packaged lamb, a leaner cut will tend to be squishier than a fatty cut. You can feel the hard fat when it’s been left on the top.
Slice the lamb into 1 inch slices. If you don’t see this amount of fat, consider adding up to 1/2 pound of pork fat or even beef tallow. If you can find lamb fat on it’s own then definitely use that, but it’s hard to find unless your butcher can procure it for you.
Cut the lamb into smaller pieces, lay them on a parchment paper covered sheet pan, and place in the freezer for about 15 minutes, just enough time for them to firm up but not enough time for them to freeze solid.
While the lamb is getting cold, toast the corriander seed, fennel seed, cumin seed,…