April 12, 2023

Nemo’s Lamb Merguez Scotch Egg


Recipe by 

Chef Nemo Bolin


Marinated American lamb chops with rosemary & garlic on a plate


  • 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


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.

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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