Tom Colicchio: Chickpeas, Merguez and Lamb

Chickpeas, Merguez and Lamb
Tom Colicchio (Craft, Colicchio & Sons)

Chickpeas, Merguez and Lamb
Tom Colicchio (Craft, Colicchio & Sons)

Read the transcript of this video
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]
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Tom Colicchio: Chickpeas, Merguez and Lamb


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