Celebrate Spring holidays with these festive American lamb recipes!
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Recipe Provided By
Chef Brian R. Beland, CMC
Servings

4

Merguez and Mash

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Ingredients

Roasted Garlic Crushed Potatoes:

  • 2 pounds Yukon potatoes, small
  • 2 to 3 thyme sprigs
  • 1-1/4 cups cream
  • 3 ounces butter, diced
  • 2 ounces sour cream
  • 1/4 cup roasted garlic cloves
  • Salt and pepper, to taste 

Onion Gravy:

  • 12 cipollini onions, quartered or halved
  • 5 cloves garlic, thin slices
  • 1/2-inch piece ginger, peeled, sliced thinly
  • 2 teaspoons tomato paste
  • 1/2 teaspoon cumin, toasted and ground
  • 1/4 teaspoon saffron
  • 2 tablespoons all-purpose flour
  • 2 cups lamb stock
  • Salt and pepper, to taste 

Garnishes:

  • 10 olives, picholine or similar, pitted, halved
  • 1 preserved lemon or lemon zest
  • 1/4 cup golden raisins, plumped
  • 2 tablespoons chopped parsley

Directions

For the Roasted Garlic Crushed Potatoes: Scrub potatoes. Place potatoes in a pot; cover with water by 1-1/2 to 2 inches. Lightly season with salt and thyme sprigs. Bring to a boil; immediately reduce to a simmer. Cook potatoes until fork tender, about 25 to 45 minutes depending on potato size. Strain; place back into warm pot. Scald cream; add to potatoes. Add butter, sour cream and garlic. With a potato masher, crush potatoes to a coarse mashed potato consistency. Season with salt and pepper. 

For the Merguez with Onion Gravy: In a large sauté pan over medium-high heat, heat oil. Add sausages; cook, turning, until browned all over and cooked through. Cook time will differ depending on sausage size. Remove sausages to a plate. 

Reduce heat to medium; reserve about 2 tablespoons oil left in the pan, adding additional oil if needed. Add onions; cook until golden brown on all sides, about 4 minutes. Add garlic and ginger; cook 2 more minutes. Add tomato paste, cumin and saffron; cook another minute. Dust in flour; cook about 2 more minutes, stirring constantly. Add about 1/2 cup stock to temper in, stirring consistently. Gradually add remaining stock while stirring. Bring to a simmer; simmer about 2 minutes. Add olives, lemon, raisins and parsley; simmer 1 minute. Adjust seasoning and consistency. 

Serve sausages with Roasted Garlic Crushed Potatoes and smothered in Onion Gravy.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Recipe Provided By
Chef Brian R. Beland, CMC
Servings

4

Merguez with Sweet Potato Squash and Chickpea Hash

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Ingredients

Hash:

  • 3 cups sweet potato, medium dice
  • 3 cups butternut/kabocha, peeled, seeded, medium dice
  • 1 cup carrots, peeled, medium dice
  • 2 tablespoons olive oil
  • 2 cups chickpeas, cooked, drained
  • 2 tablespoons curry powder, toasted
  • 1 red bell pepper, roasted, peeled, small dice
  • 2 cups American Lamb Merguez links, grilled and sliced
  • 1 cup sliced green onion
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon harissa
  • Chicken stock, as needed
  • 2 tablespoons brown sugar
  • Salt and pepper, to taste 
  • 8 eggs, poached, fried or scrambled 

Harissa Hollandaise:

  • 3 ounces (about 4 large) pasteurized egg yolks
  • 2 tablespoons lemon juice
  • 2 teaspoons tomato paste
  • 1 teaspoon harissa
  • 2 dashes Tabasco
  • Pinch salt
  • 5 ounces (10 tablespoons) butter, melted and warm 

Garnishes:

  • 1/2 cup pomegranate seeds
  • 1/2 cup pistachios, toasted and chopped
  • 12 cilantro sprigs, 3-leaf pieces

Directions

For the Hash: In a bowl, toss potatoes, squash and carrots with enough oil to coat; place on baking sheet. Roast at 350°F until soft and brown on the edges. 

In a pan on low heat, sweat chickpeas and curry powder in oil for 2 minutes. Add roasted potato mixture to chickpeas. Fold in roasted pepper, merguez, onion, molasses and harissa; toss or mix to evenly distribute all items. Adjust with small increments of stock and oil if needed. Add brown sugar; adjust seasoning with salt and pepper. 

For the Harissa Hollandaise: In a blender, add yolks, lemon juice, tomato paste, harissa, Tabasco and salt; blend for about 5 seconds at medium to medium-high speed. Increase to medium speed. With blender running, slowly stream in warm, melted butter and form the emulsion. Adjust final seasoning; serve immediately. (Can be held in a container in a warm place for up to 2 hours.) 

To serve: Place eggs on top of Hash. Top with Harissa Hollandaise; garnish with pomegranate seeds, pistachios and cilantro.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Recipe Provided By
Chef Brian R. Beland, CMC
Servings

8

American Lamb Merguez Tostada

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Ingredients

  • 8 tostada shells
  • 1 pound ground American Lamb Merguez
  • 2 cups Black Bean Mash (recipe follows)
  • 1 cup Cucumber Pico Verde (recipe follows)
  • 1 cup Harissa Crema (recipe follows)
  • 1 cup Red Onion Escabeche (recipe follows) 

Garnishes:

  • 18 cilantro sprigs, 3-leaf pieces
  • 1/2 cup queso fresco (optional)
  • 8 lime wedges 

Black Bean Mash (makes about 2 cups):

  • 2 tablespoons olive oil
  • 1 jalapeño, minced
  • 1/4 cup minced onion
  • 1 teaspoon minced garlic
  • 2 cups black beans, cooked
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3 grinds fresh ground black pepper from a pepper mill
  • 1 tablespoon lime juice

Cucumber Pico Verde (makes about 2 cups):

  • 1 cup cucumber, seedless, small dice
  • 1/2 cup tomatillos, small dice
  • 1/2 cup onion, minced
  • 1/4 cup cilantro, rough chopped
  • 1 serrano chili, stemmed, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons chopped mint
  • 1 teaspoon kosher salt 

Harissa Crema (makes about 1 cup):

  • 1 cup crema or sour cream
  • 1 tablespoon harissa
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 pinch salt 

Red Onion Escabeche (makes about 2 cups):

  • 1 pound red onions, sliced 1/8-inch thick
  • 2 garlic cloves, peeled, halved
  • 3 bay leaves
  • 1 serrano chili, split, seeded
  • 1 tablespoon coriander seed
  • 1 teaspoon black pepper, whole
  • 1/8 teaspoon cumin seed
  • 3 cups apple cider vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar

Directions

For the Tostada: In a large skillet over medium heat, cook merguez; crumble with a wooden spoon as it cooks. On a tostada shell, spread a layer of Black Bean Mash topped with a layer of cooked Merguez. Sprinkle Cucumber Pico Verde, Harissa Crema, Red Onion Escabeche, cilantro and queso across the top. Extra garnishes can be served on the side, along with lime wedges. 

For the Black Bean Mash: In a pan over medium heat, heat oil. Add jalapeño, onion and garlic; sweat until tender and aromatic, about 2 minutes. Add beans, water, salt, cumin and pepper; bring to a simmer, cook until half of water is evaporated. Using a potato masher, crush beans into a coarse paste. Adjust seasoning with salt, pepper and lime juice to personal preference. 

For the Cucumber Pico Verde: In a bowl, combine chili, garlic, cucumber, tomatillo, onion, cilantro, lime juice, oil, mint and salt; mix well. Transfer to a container; refrigerate. 

For the Harissa Crema: In a bowl, combine crema, harissa, lime juice, lime zest and salt; mix well. Transfer to a container; refrigerate. 

For the Red Onion Escabeche: Place onion, garlic, bay leaves and chili in a non-reactive container. In a dry pan, toast coriander, pepper and cumin about 15 seconds until aromatic. Add to onion mixture. In a pan, add vinegar, salt and sugar; bring to a simmer. Immediately remove from heat; pour over onion mixture. Wrap onion mixture tightly; allow to cool to room temperature. Refrigerate.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Recipe Provided By
Chef Brian R. Beland, CMC
Servings

5 pounds

American Lamb Merguez Sausage

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Ingredients

  • 5 pounds ground American Lamb (4 pounds lean shoulder and 1 pound lamb fat)
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander seed
  • 1 tablespoon fennel seed
  • 1/2 cup cilantro, chopped
  • 1/4 cup harissa
  • 2 tablespoons paprika, sweet Spanish
  • 2 tablespoons minced garlic
  • 1 ounce kosher salt
  • 2 teaspoons sugar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cinnamon
  • 1/4 cup red wine
  • 1/4 cup ice water

Directions

In a dry skillet over medium heat, toast cumin, coriander and fennel; stir constantly until fragrant, about 2 minutes. Be sure not to overcook or burn. Once toasted allow to cool; grind in a spice grinder. 

In a bowl, combine ground spice mix with lamb, cilantro, harissa, paprika, garlic, salt, sugar, pepper flakes and cinnamon. Toss well; chill. 

Grind mixture through a small die into a bowl over ice. 

Utilizing a stand mixer, place ground meat into the bowl. Add water and wine while mixing on medium/low speed until mixture is uniform and has developed a sticky appearance, about 1 to 1-1/2 minutes. 

Shape into patties, stuff into lamb casing, or cook as a loose crumble based on preferred application.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Recipe Provided By
Chef Adam Hegsted
Servings

1

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 16 ounces Shakshuka Base (recipe follows)
  • 3 eggs
  • 4 ounces American Lamb Merguez sausage, grilled through, sliced
  • 3 ounces Chermoula Sauce (recipe follows)
  • 1 ounce olive oil
  • 1/2 ounce cilantro, chopped 

Shakshuka Base (makes about 5 quarts):

  • 8 ounces olive oil
  • 16 ounces red peppers, roasted, chopped
  • 1 onion, diced
  • 8 ounces cilantro, stems and leaves minced
  • 8 ounces garlic, minced
  • 8 ounces garlic confit
  • 3 ounces cumin, ground
  • 2 ounces harissa paste
  • 2 ounces tomato paste
  • 2 ounces salt
  • 1 ounce turmeric, dried, ground
  • 32 ounces roasted, diced canned tomatoes 

Chermoula Sauce (makes about 2.5 quarts):

  • 8 ounces lemon juice, fresh
  • 2 lemons, zested
  • 2 ounces garlic, chopped
  • 1 ounce coriander seeds, toasted
  • 1 ounce cumin seeds, toasted
  • 1 ounce smoked paprika
  • 1/2 ounce toasted chili flakes
  • 32 ounces olive oil
  • 1 pound cilantro, chopped and packed
  • 1 pound parsley, chopped and packed
  • 1/2 pound mint leaves, packed

Directions

Heat Shakshuka Base in a flat pan.  Once hot, make three separate spaces for eggs.  Place eggs into sauce.  Place flat pan with eggs and Shakshuka into oven; bake at 500°F until eggs are cooked to desired temperature.  Remove from oven.  Top with sausage slices, Chermoula Sauce, oil and cilantro. 

For the Shakshuka Base:  In a large frying pan over medium heat, warm the oil; add peppers, onion, cilantro, garlic, garlic confit, cumin, harissa, tomato paste, salt and turmeric.  Sauté for about 10 minutes until garlic is translucent and peppers start to break down.  Add tomatoes; bring to a gentle simmer.  Cook for an additional 10 minutes, or until sauce has thickened. 

For the Chermoula Sauce:  In a blender, combine lemon juice, lemon zest, garlic, coriander, cumin, paprika and chili flakes; puree and add oil slowly.  After oil is combined, add cilantro, parsley and mint leaves 1 cup at a time to incorporate and puree.  Store in refrigerator.