I was quite surprised to read that lamb consumption is this country hit a new low last year. It’s a decline that’s been a long time coming. The number of sheep raised in America is half what it was 20 years ago and one tenth of what the country raised in the late 1940s. And it’s not just lamb meat that’s trending down. Wool has been replaced by synthetics that are less expensive. Fewer sheep, less lamb. In fact, Americans now eat less than a pound of lamb a year. As recently as the 1960s that figure was 4-1/2 lbs. But for someone who grew up looking forward to lunch at his grandmother’s because it almost inevitably meant a lamb chop, it’s hard to understand why. Especially when you can make something as wonderful as these Merguez Lamb Patties.
The first time Andrew and I went out West to see Mason, my grandson, Kym and Alex took us to Open Sesame, a Lebanese Mediterranean Grill in Long Beach (5215 E. 2nd Street, Long Beach CA. Tel: (562) 621-1698). It was our first foray into Lebanese food and it was a huge hit with us. We started out with an appetizer of Kibbi, a shell of lean ground beef and bulgar filled with pignoli nuts, onions and herbs. For the main course, I opted for Kafta, a wonderful spicy skewer of ground sirloin and lamb mixed together and then grilled. Between the Kibbi and the Kafta, there was a little redundancy. However they were both so delicious, that on my next trip west, I practically begged Kym and Alex to take me there. I was so into the food that I asked Omar, our waiter, if I could possibly get the recipe for both Kibbi and Kafta. He was very apologetic that somebody had taken their house cookbook home!
Recipe for Merguez Sausage Patties and Golden Raisin Couscous
1 1/4 teaspoons fennel seeds
1 1/4 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa (spicy North African condiment)*
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 1/4 cups reduced-sodium chicken broth or water
1/3 cup golden raisins
1 cup couscous
1/2 cup chopped cilantro
*Harissa is essential to this dish. It is not that uncommon. I found it at Fairway. You can order it on-line at www.amazon.com/grocery
preparation
 |
| Lamb with spice mixture added |
- 1. Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
- 2. Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
- 3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
- While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
- Serve patties on couscous.
