Recipe provided by | Chef Nemo Bolin
Servings: 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 fennel seeds, toasted
1/4 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 kosher salt plus additional to taste
DIRECTIONS
METHOD:
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.
Recipe and image provided by the American Lamb Board