Merguez Lamb Roll with Date Chutney
Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she makes Merguez Lamb Roll with Date Chutney. While Chef Jammir enjoys highlighting locally produced foods like lamb on her menu, she wants her dishes to showcase authentic world flavors. Merguez is a North African sausage traditionally made with lamb. In this recipe, she wraps spiced American Lamb patties in pastry dough for an elevated twist on an English meat pie. Served with a sweet and savory date chutney, this dish was a fan favourite on her restaurant menu.
Ingredients
2 1/2 cups Dates, medium dice
2 1/3 cup Brown sugar, dark
2 cups Pedro ximenez vinegar
1 cup Onion, yellow, small dice
3/4 cup Cauliflower, riced
3/4 cup Carrot, small dice
3/4 cup Celery, small dice
3/4 cup Rutabaga, small dice
1 ea Apple, fuji, grated (skin on)
1/4 cup Lemon juice
1/2 Tbsp Salt
1 1/2 tsp Allspice, ground
1 1/2 tsp Yellow mustard seeds
1 tsp Cayenne, pepper
Ingredients2 lbs Lamb, ground
30 grams Garlic, minced
12 grams Salt
12 grams Fennel seeds
2 grams Cinnamon, ground
4 grams Red chili flakes
2 grams Coriander, toasted, ground
2 grams Cumin, toasted, ground
60 grams Harissa paste
20 grams Cold water
Ingredients4 ea Puff pastry, squares 6×6-inch
1 ea Eggs, beaten
1 Tbsp Nigella seeds
Directions
- FOR THE DATE CHUTNEY:
- Combine all the ingredients in a pot and cook on low until jammy (about 3 hours). If chutney becomes dry, add water as needed.
- FOR THE MERGUEZ SAUSAGE:
- In a stand mixer bowl with a paddle attachment, mix everything but the harissa paste and cold water together on medium speed until well combined. (About 2 minutes). Scrape down the sides of the bowl, add harissa paste and cold water and mix until homogeneous. Check for seasoning by cooking a small portion and adjust as needed.
- Weigh out 4–6-ounce portions of sausage and shape them into 2”x 6” patties. In a skillet over medium high heat, sear both sides of the sausage until a nice crust forms. Drain any excess fat on a paper towel. Refrigerate until needed.
- TO ASSEMBLE:
- Preheat the oven to 475 degrees. Roll the puff pasty to 1/8” thickness. Place the patty in the middle of the puff pastry and fold over the top and bottom panels making sure to seal it closed with the beaten egg. Crimp the sides of the pastry closed.
- Flip the pastry making sure the sealed side is on the bottom. Make three 1” incisions on top of the pastry and brush the surface with the beaten egg. Sprinkle with nigella seeds.
- Place the rolls on a parchment lined sheet tray and bake for 15 minutes or until the crust is golden brown. Serve hot with the date chutney on the side.
Merguez Lamb Roll with Date Chutney
Notes
- The USDA recommends a minimum temperature of 160 degrees F for ground lamb.
