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I always cook. We have our lamb loin. So what
we're gonna do here, we're gonna make the Merguez, and
we're actually gonna use it to stuff the lamb loin.
So to do that, we need this flank right here.
This flap is important, this flap is gonna come around
and that's what's wrap the sausage in there. But to
do that, we have to remove some of this fat
That's the hard part. Easy part now. Is making the
sausage. So we have some ground lamb, and we have
spices. THere's some red pepper flakes, a little bit of
oregano, roasted garlic, and then we have some harissa. I
added some sherry vinegar to this, a little cumin to
this, and a little salt and pepper okay. We take
our Arges. Then it goes over the top and we
take our flat and it comes over. Then we're going
to wrap it in caul fat to give it more
fat, right around the lamb loin. And this is just
going to hold it all together. Then we're going to
tie it up. So again, we just keep doing this.
Now, because this is such a large piece of meat
this pan does not need to be screaming hot. It's
gonna get nice and brown, trust me. It's gonna go
in the oven. We do have a convection oven here
and it comes out looking like that. This was simply
put right in the convection oven. It was at 400.
It took about 14, 16 minutes. So these are actually
fresh chickpeas, or green chickpeas. These are simply just simmered
with a little bit of vegetable oil, some chicken stock.
Then we finish them with a good amount of olive
oil and a little lemon. These are tomato petals. Just
skin a tomato, a little olive oil, and a little
thyme, salt, pepper, and cook very, very slowly in the
oven until they dry up a bit. You gotta cut
the strings off of this guy. Nice. So, you can
see the sausage is sitting right around here, right around
the outside. It's a nice medium right now. We have
our chickpeas, our lamb, and a few of the tomato
petals, and then we have some sauce. So we have
our chickpeas, marguez, and lamb. There you go. [APPLAUSE]