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June 23, 2022

Spicy American Lamb Merguez Sausage with Bucatini Pasta

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Recipe Provided By
"Feasting at Home"
Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Servings

4

Spicy American Lamb Merguez Sausage with Bucatini Pasta in a bowl with silverware

Ingredients

  • 8 ounces Bucatini pasta (or substitute any pasta)
  • 1 pound ground American Lamb
  • 2 teaspoons smoked paprika
  • 1-1/4 teaspoons kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon fennel seeds
  • 1/4 to 1/2 teaspoon cayenne or chili flakes
  • 2 tablespoons olive oil, divided, plus more for drizzling
  • 4 large garlic cloves, rough chopped
  • 1 roasted red bell pepper, peeled, sliced
  • 1/4 cup Kalamata olives, cut in half lengthwise
  • Salt, pepper and chili flakes, to taste
  • 1 bunch chopped parsley (or sub half of this with mint leaves)
  • Lemon zest

Directions

Cook pasta according to directions; strain, set aside. 

For the Merguez sausage: In a medium bowl, add lamb, paprika, salt, cumin, coriander, fennel and cayenne; mix well with a wet hand. 

In a large skillet, heat oil over medium heat. Using wet hands break lamb sausage apart into roughly 1-inch pieces; drop into pan, browning on all sides, reducing heat if necessary. Using a slotted spoon, place cooked lamb on a paper towel-lined plate; blot, set aside. 

Wipe pan clean. Add another tablespoon of oil; return to medium heat and add garlic. Cook 2 to 3 minutes until golden and fragrant. Add pasta, sausage, roasted pepper, olives and a generous drizzle of oil, coating pasta well so it doesn’t stick to pan; warm through. Season with salt, pepper and chili flakes. 

Stir in fresh parsley right before serving. Taste, adjust salt and garnish with lemon zest. Divide among 4 bowls.

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

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