Customer Favorite

Moroccan lamb merguez patties with warm carrot salad

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 800 Calories/Serving

20 – 30 Minutes

Aromatic spices infuse flavor into these fast and easy paleo lamb patties, served with a North African-inspired salad.


  • 3 tablespoons roasted almonds
  • 1 teaspoon baharat
  • 3 or 4 carrots (about 10 ounces)
  • 10 ounces ground lamb
  • 3 or 4 sprigs fresh cilantro
  • Merguez spice blend (sweet paprika - cumin - fennel seeds - granulated garlic - coriander)
  • 1 wedge preserved lemon
  • 3 ounces baby arugula
  • 2 tablespoons golden raisins
  • Sun Basket lemon-tahini dressing (paleo mayo - tahini - lemon juice - salt)

Ingredient IQ

Baharat, the Arabic word for “spices,” is a blend that includes the likes of coriander, cumin, black peppercorns, and cardamom. It’s commonly used in Middle Eastern cooking for everything from roasted meats and stews to salads and curries.



Prep and toast the almonds

  • Coarsely chop the almonds.
  • Measure out ½ teaspoon baharat. Set aside the rest for the carrots.
In a large frying pan over medium heat, warm 1 teaspoons oil until hot but not smoking. Add the almonds and the ½ teaspoon baharat, season with salt and pepper, and cook, stirring frequently, until toasted and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Do not clean the pan.
While the almonds toast, prepare the carrots.


Prep and cook the carrots

  • Scrub or peel the carrots and trim off the ends; cut the carrots lengthwise into quarters, then on the diagonal into 2-inch lengths.
In the same pan used for the almonds, if dry, add 2 to 3 teaspoons oil and warm over medium heat until hot but not smoking. Add the carrots and remaining baharat, season with salt and pepper, and cook, stirring occasionally, until lightly browned and crisp-tender, 8 to 10 minutes. Transfer to a plate. Do not clean the pan.
While the carrots cook, prepare the lamb patties.


Prep and cook the lamb patties

  • Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Coarsely chop the cilantro; set aside half for the salad.
In a medium bowl, combine the lamb, merguez spice blend, and half the cilantro; season generously with salt and pepper and mix until just combined. Using wet hands, form the mixture into four ½-inch-thick patties.
In the same pan used for the carrots, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the patties and cook until browned and cooked through, 3 to 5 minutes per side. Transfer to a plate.
While the lamb patties cook, prepare the salad.


Make the salad

  • Remove any pulp from the preserved lemon; finely chop the peel.
In a large bowl, combine the arugula, preserved lemon, carrots, golden raisins, remaining cilantro, and half the lemon-tahini dressing and toss to coat. Season to taste with salt and pepper.



Transfer the salad to individual bowls and top with the lamb patties. Garnish with the almonds and serve the remaining dressing on the side.

Nutrition per serving: Nutrition per serving: Protein: 37g (74% DV), Fiber: 9g (36% DV), Total Fat: 62g (95% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 8g, Saturated Fat: 33g (165% DV), Cholesterol: 95mg (32% DV), Sodium: 880mg (37% DV), Carbohydrates: 32g (11% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: tree nuts, eggs

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