Lamb Merguez Recipe

Name: Lamb Merguez
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice Mixture - will make plenty; 1; tablespoon coriander seed, dry toasted; 1; tablespoon cumin seed, dry toasted; 1; tablespoon anise seed, or fennel seed, in a pinch, dry toasted; 1; tablespoon cinnamon, I like Ceylon; 1/2-1; teaspoon cayenne, depending on your harissa; 2; teaspoons turmeric; Sausage; 1; pound fresh ground lamb shoulder; 2; garlic cloves, minced fine; 1; teaspoon grated fresh ginger; 1; tablespoon spice mix; 2; tablespoons harissa; 1; tablespoon tomato paste; 1/4-1/2; teaspoon Salt, to taste; iced water, as needed

Servings: persons

Spice Mixture - will make plenty
1
tablespoon coriander seed, dry toasted
1
tablespoon cumin seed, dry toasted
1
tablespoon anise seed, or fennel seed, in a pinch, dry toasted
1
tablespoon cinnamon, I like Ceylon
1/2-1
teaspoon cayenne, depending on your harissa
2
teaspoons turmeric
Sausage
1
pound fresh ground lamb shoulder
2
garlic cloves, minced fine
1
teaspoon grated fresh ginger
1
tablespoon spice mix
2
tablespoons harissa
1
tablespoon tomato paste
1/4-1/2
teaspoon Salt, to taste
iced water, as needed

1
Combine the spice mix ingredients and grind fine using a spice grinder or a mortar and pestle. The extra can be stored in a glass jar. Using a mixer, combine all the sausage ingredients. Add the ice water, a tablespoon at a time until the mixture is well combined. If you have ground the meat yourself, you probably won't need much ice water. Form a little patty and cook it off, taste and adjust the seasoning as you see fit. Cover and chill this mixture overnight if you can. This will help the flavors develop. If overnight is impossible, chill at least an hour. Dip your hands in ice water as you form the sausage patties. Chill the patties again if you are not going to cook them right away. Grill the merguez coils for 10-12 minutes, total, turning once. I make large coils to serve four. They make a spectacular dinner party offering with lentils du puy, crusty bread, and a green salad with figs and marcona almonds.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Spice Mixture - will make plenty, 1, tablespoon coriander seed, dry toasted, 1, and more.

Yes, Lamb Merguez falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Merguez

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions