Lamb Merguez Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Merguez Flatbreads with Mint Yogurt
Ingredients
- 500g Lamb Merguez
- 4 large flatbreads
- 150g plain yogurt
- 1 tbsp lemon juice
- 1 small garlic clove, finely grated
- 1 cucumber, diced
- 2 tomatoes, diced
- 1 small red onion, thinly sliced
- 2 tbsp chopped mint
- 80g salad leaves
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Mix the yogurt, lemon juice and garlic in a bowl. Keep chilled.
- Combine cucumber, tomatoes, red onion and herbs in another bowl. Wash and dry the salad leaves.
- Warm the flatbreads in a dry pan for about 30 seconds per side. Slice the cooked meat on a clean board.
- Spread yogurt sauce over each bread, then add the salad and cooked meat. Fold and serve straight away so the bread does not soak through.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Recipe 2 · By Chef Luca
Merguez & Lemon Chickpea Couscous
Ingredients
- 500g Lamb Merguez
- 280g couscous
- 330ml boiling low-salt vegetable stock
- 1 tin chickpeas (400g), drained
- 1 cucumber, diced
- 2 tomatoes, diced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 tbsp chopped parsley
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Pour the boiling stock over couscous in a heatproof bowl. Cover for 5 minutes, or follow the packet ratio if different. Fluff with a fork.
- Fold in chickpeas, cucumber, tomatoes, olive oil, lemon juice and parsley.
- Slice the cooked meat and arrange it over the couscous.
- Serve warm or at room temperature straight after making it. Keep any portion for later chilled promptly.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.