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