Recipe by 

"Homemade"

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Servings

6-8

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

● 2 tablespoons olive oil 

● 1 large shallot, sliced 

● 8 ounces shiitake mushrooms, cleaned and sliced 

● Salt and pepper to taste 

● 2 American lamb merguez sausages, about 8 ounces 

● 1 store bought pie dough or your favorite recipe. 

● 5 eggs, divided 

● 1/2 cup grated gruyere cheese 

● Fresh parsley, chopped (for garnish)

Directions

1. Cook the Mushrooms and Lamb Merguez: 

Heat olive oil in a skillet over medium heat. Add the shallot and mushrooms and a hefty pinch of salt. Saute until the mushrooms are caramelized, about 7 minutes. Remove the American lamb merguez sausages from their casings and crumble the meat into the skillet. Cook the merguez, breaking it apart with a spoon, until it is browned and cooked through, about 8-10 minutes. 

2. Prepare the Galette: 

Preheat your oven to 400°F. Line a baking sheet with parchment paper. 

Place your store bought pie dough or favorite rolled out dough on the parchment. Sprinkle half of the grated cheese over the center of the dough, leaving a border around the edges. Spread the cooked mushrooms and lamb merguez evenly over the cheese. 

3. Bake the Galette: 

Fold the edges of the dough over the filling, pleating as needed to create a rustic crust. Whisk 1 egg with a teaspoon of water. Brush this egg wash all over the surface of the crust. Bake the galette for 25 minutes, until the edges are starting to brown. 

Remove the galette from the oven then carefully crack the eggs onto the lamb merguez, spacing them evenly apart. Season the eggs with salt and pepper, then sprinkle the remaining cheese over the top. Bake until the crust is deeply golden and the eggs are just set, about 5-7 minutes more. Remove from the oven and let the galette cool slightly before serving.

4. Serve: 

Garnish the galette with chopped fresh parsley. 

Slice and serve warm, either as a main dish or as part of a brunch spread.

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

Eggs

To ensure food safety, eggs should be cooked until both the yolk and the white are firm

Recipe by 

"Homemade"

Prep Time

10min

Cook Time

20min

Total Time

30min

Servings

4

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

● 2 American lamb merguez sausages, about 8 ounces 

● 4 ounces pancetta, cut into 1/2 inch cubes 

● 1 tablespoon sweet paprika 

● 1 tablespoon chopped Calabrian peppers, drained 

● 1/2 teaspoon kosher salt 

● 4 slices of good-quality bread (sourdough or whole grain)

● 3 tablespoons unsalted butter 

● 2 ripe avocados, sliced 

● 1 lemon, halved 

● 2 tablespoons dukkah (store-bought or homemade) 

● 1/2 cup microgreens such as arugula or fresh herbs

Directions

1. Prepare the lamb nduja: 

In a heavy skillet over medium high heat, brown the pancetta for 3-4 minutes. Remove the casing from the American lamb sausages and add to the skillet, breaking it up into small bits and saute until cooked through, about 5 minutes more. Allow to cool for 10 minutes. Add meats to the bowl of a food processor with paprika, Calabrian peppers and kosher salt. Process until a smooth paste forms. 

2. Toast the Bread: 

Add butter to a large skillet over medium high heat. Toast the bread slices on each side until golden brown and crispy. 

3. Assemble the Toast: 

Spread a generous layer of lamb nduja onto each slice of toasted bread. Top with sliced avocado, dukkah, a squeeze of fresh lemon and finish with microgreens or fresh herbs.

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

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