April 12, 2023
Nemo’s Lamb Merguez Scotch Egg
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Recipe Provided By
Chef Nemo BolinServings
16
Ingredients
- 2 pounds Ground American Lamb
- 2 red bell peppers, charred
- 2 whole preserved lemons
- 1 cup garlic confit
- 6 dried chiles d’arbol
- 3 dried guajillo chiles
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 tablespoon cayenne pepper
- 1/4 cup fennel seeds, toasted
- 1/4 cup coriander seeds, toasted
- 2 tablespoons cumin seeds, toasted
- 4 star anise, toasted
- 1 cinnamon stick, toasted
- 1/4 cup black peppercorns, toasted
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 1/2 cup extra virgin olive oil
- 1/4 cup, kosher salt, plus additional to taste
Directions
Rehydrate dried chiles in boiling water until tender. In a blender, add peppers, lemons, garlic, chiles, sweet and smoked paprika, pepper, fennel, coriander, cumin, star anise, cinnamon, peppercorns, vinegar, lemon juice, oil and salt. Puree until a thick paste is formed. Mix in with lamb, by hand or in a stand mixer with a paddle attachment.
For Scotch Eggs: Place 16 large eggs in boiling water for 6 minutes; submerge in an ice bath until cold. Peel and wrap in a thin layer of Merguez sausage. Coat the sausage-wrapped eggs in flour, then an egg wash, then finely ground Panko bread crumbs. Deep fry at 325° (in olive oil, if possible) until golden brown.
