- 3/4 pound trimmed boneless lamb shoulder, cut into 1-inch pieces
- 1 pound hot Italian sausage, casings removed
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Kosher salt
- Four 6-inch flour tortillas
- Canola oil, for brushing
- Herbes de Provence
- 16 Bibb lettuce leaves
- Chill the meat grinder parts in the freezer. Put the lamb in a medium bowl and freeze for 10 minutes. Coarsely grind the lamb into the chilled bowl. Add the sausage, garlic, cumin, paprika, cayenne and 1 teaspoon of salt to the lamb and mix well. Form the meat into 16 balls and gently press into patties.
- Light a grill or preheat a grill pan. Grill the patties over moderately high heat for about 6 minutes, turning once, until well browned and just cooked through. Transfer to a plate and tent with foil to keep warm.
- Brush the tortillas with oil and season with salt and herbes de Provence. Grill for 20 seconds per side, until lightly browned and crisp. Cut the tortillas into quarters. Arrange the merguez on a platter lined with lettuce leaves and serve with the grilled tortillas.
The merguez can be refrigerated for up to 3 days or frozen for up to 2 weeks.
Berry-rich, spicy Malbec.
Contributed By Jacques Pépin Photo © David Malosh Published