Prep Time
10min
Cook Time
20min
Total Time
30min
Servings
4
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
How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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