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Lamb Merguez Patties on Toasted Naan

Lamb Merguez Patties on Toasted Naan

with Garlic Aioli and Salad

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Our HelloFresh take on this popular Middle Eastern lamb sausage is sure to be a winner. Spiced lamb patties, soft naan, harissa aioli, and fresh parsley...dinner tonight pulls out all the stops!

Preparation Time30 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Lamb

2 tbsp

Shawarma Spice Blend

4 unit

Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

113 g

Spring Mix

320 g

Sweet Bell Pepper

6 g


113 g

Red Onion, sliced

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

14 g


2 tbsp

White Wine Vinegar


Not included in your delivery

½ tsp


4 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories900 kcal
Fat52 g
Saturated Fat14 g
Carbohydrate72 g
Sugar12 g
Dietary Fiber5 g
Protein24 g
Cholesterol115 mg
Sodium1440 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Garlic Guide for Step 1: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Core, then cut pepper into 1/4-inch slices. Roughly chop parsley. Finely chop half the onion slices and set aside. Peel, then mince or grate the garlic. Stir together mayo and 1/4 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide), until combined. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then peppers and onion slices. Cook, stirring occasionally, until peppers are tender-crisp, 5-7 min. Add half the Shawarma Spice Blend. Season with salt and pepper. Cook, stirring often, until fragrant, 1 min. Add 1 tbsp vinegar (dbl for 4 ppl). Cook, stirring often, until combined, 30 sec. Transfer to a plate. Cover to keep warm.


While veggies cook, add lamb, chopped onions, half the parsley, remaining garlic and remaining Shawarma Spice Blend in a large bowl. Season with salt and pepper. Divide mixture into four equal-sized portions. Roll them into balls, then flatten them into 1/2-inch thick patties.


When veggies are done, add 1/2 tbsp oil to the same pan, then half the patties. Pan-fry, until golden-brown and cooked through, 3-5 min per side.** Transfer to a plate and cover to keep warm. Repeat with another 1/2 tbsp oil and the remaining patties.


When patties are done, remove pan from heat. Spread garlic aioli on one half of each naan. Top one side of the naans with veggies and a patty. Fold the naan over onto the patty. Transfer to a baking sheet. Place another baking sheet on top of the naan sandwiches and press lightly. Toast, in the middle of the oven, keeping both baking sheets in place, until warmed through, 4-6 min.


While the sandwiches cook, whisk together remaining parsley, remaining vinegar, 1/2 tsp sugar and 1 tbsp oil in another large bowl. Season with salt and pepper. Add spring mix and toss to coat. Cut lamb sandwiches in half, then divide between plates. Serve salad on the side.