Lamb Merguez Patties on Toasted Naan
with Harissa Aioli and Salad
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
4 unit(s)
Naan
56 g
Spring Mix
1 tbsp
Harissa Paste
1 unit(s)
Sweet Bell Pepper
g
Red Onion, sliced
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
7 g
Parsley
2 tbsp
White Wine Vinegar
Not included in your delivery
¼ tsp
Salt and Pepper*
½ tsp
Sugar*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* Core, then cut bell pepper(s) into 1/4-inch slices. Roughly chop parsley. Finely chop half the onion slices. In a small bowl, stir together mayo and 1/4 tbsp harissa (dbl for 4 ppl) (NOTE: Reference Heat Guide in Start Strong), until combined. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onion slices. Cook, stirring occasionally, until peppers are tender-crisp, 5-7 min. Add 1/2 tbsp Shawarma Spice Blend (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until fragrant, 1 min. Add 2 tsp vinegar (dbl for 4 ppl). Cook, stirring often, until combined, 30 sec. Transfer to a plate. Cover to keep warm.
Meanwhile, in a large bowl, add lamb, chopped onions, half the parsley and 1/2 tbsp Shawarma Spice Blend (dbl for 4 ppl). Season with pepper. Divide mixture into two equal-sized portions (dbl for 4 ppl). Roll them into balls, then flatten them into 1/2-inch thick patties.
When veggies are done and set aside, use the same pan, add 1/2 tbsp oil, then patties. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) (TIP: Don't overcrowd the pan; if your pan is smaller, cook patties in 2 batches for 4 ppl.)
When patties are done, remove pan from heat. Spread harissa aioli on one side of each naan. Top two naans, with veggies and a patty. Top with remaining naans and press together. Wipe the pan clean. Heat the same pan over medium heat. When the pan is hot, add assembled sandwiches. Toast, pressing down with the back of a spatula or a clean heavy bottom pan, until naans are toasted and golden-brown, 1-2 min per side.
In a large bowl, whisk together remaining parsley, 1 tsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 2 tsp oil (dbl for 4 ppl). 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.