American Lamb Merguez Bourek
8 – 10
servingsChefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make American Lamb Chops with Pecan Dukkah and Salsa Verde. The American lamb t-bone chops are marinated with smoked paprika, oregano and garlic for about 6 hours, then grilled for about 10 minutes with eggplant and onions. Chef Stephen and Kipp finish the dish with slow-cooked tomatoes, salsa verde and pecan dukkah.
Ingredients
- LAMB MERGUEZ
5 lb Ground American Lamb
1/2 cup Harissa
1/4 cup Preserved lemon puree
1/4 cup Coriander, ground
1/4 cup Cumin, ground
1/4 cup Hungarian sweet paprika
2 Tbsp Turmeric, ground
1 Tbsp Cardamom, ground
1 Tbsp Black pepper, ground
1 Tbsp Salt
TAHINI-YOGURT SAUCE2 cups Low fat yogurt
1/2 cup Tahini
1 ea Garlic clove, pureed
1 1/2 tsp Salt
Black pepper, ground
BOUREK1 cup Clarified butter
1/4 cup Canola oil
1 lb Phyllo
GARNISHMint, dried, crumbled
Cilantro, chopped
Harissa
Directions
- For the Merguez: Mix all the ingredients together and let sit overnight.
- For the Tahini-Yogurt Sauce: Combine all ingredients in a bowl. Let stand for 15 minutes for flavors to meld. Taste and adjust with salt and lemon juice as needed.
- For the Bourek: Melt the butter in a pan and add the oil. Brush a ½-sheet pan with the butter mixture. On a large counter space, brush one sheet of phyllo with the butter mix.
- Spread 4 ounces of lamb merguez on the sheet in a thin row positioned on the long side of the sheet, a third of the way from the bottom.
- Using a dowel, roll the sheet. Brush a second sheet with the butter mix. Using the dowel, roll it around the first roll. Squeeze the roll slightly toward the middle of the dowel. Pull the roll off the dowel and onto the sheet pan. Roll it to make a snail shape.
- Continue with the rest of the dough and lamb. Brush the top of the rolls and refrigerate for half an hour. Bake in a 350℉-convection oven for about 30 minutes, until the dough is golden brown.
- Serve with tahini-yogurt sauce and garnish with mint, cilantro, and/or harissa.
American Lamb Merguez Bourek
Notes
- The USDA recommends a minimum temperature of 160 degrees F for ground lamb.
