• Merguez Lamb Roll with Date Chutney


    • Ingredients
    • Dates, medium dice
      2 1/2 cups
    • Brown sugar, dark
      2 1/3 cup
    • Pedro ximenez vinegar
      2 cups
    • Onion, yellow, small dice
      1 cup
    • Cauliflower, riced
      3/4 cup
    • Carrot, small dice
      3/4 cup
    • Celery, small dice
      3/4 cup
    • Rutabaga, small dice
      3/4 cup
    • Apple, fuji, grated (skin on)
      1 ea.
    • Lemon juice
      1/4 cup
    • Salt
      1/2 Tbsp.
    • Allspice, ground
      1 1/2 tsp.
    • Yellow mustard seeds
      1 1/2 tsp.
    • Cayenne, pepper
      1 tsp.

    • Ingredients
    • Lamb, ground
      2 lbs.
    • Garlic, minced
      30 grams
    • Salt
      12 grams
    • Fennel seeds
      2 grams
    • Cinnamon, ground
      2 grams
    • Red chili flakes
      4 grams
    • Coriander, toasted, ground
      2 grams
    • Cumin, toasted, ground
      2 grams
    • Harissa paste
      60 grams
    • Cold water
      200 grams

    • Ingredients
    • Puff pastry, squares 6x6-inch
      4 ea.
    • Eggs, beaten
      1 ea.
    • Nigella seeds
      1 Tbsp.


    For the Date Chutney:

    1. Combine all the ingredients in a pot and cook on low until jammy (about 3 hours). If chutney becomes dry, add water as needed.

    For the Merguez Sausage:

    1. In a stand mixer bowl with a paddle attachment, mix everything but the harissa paste and cold water together on medium speed until well combined. (About 2 minutes). Scrape down the sides of the bowl, add harissa paste and cold water and mix until homogeneous. Check for seasoning by cooking a small portion and adjust as needed.
    2. Weigh out 4–6-ounce portions of sausage and shape them into 2”x 6” patties . In a skillet over medium high heat, sear both sides of the sausage until a nice crust forms. Drain any excess fat on a paper towel. Refrigerate until needed.

    To Assemble:

    1. Preheat the oven to 475 degrees. Roll the puff pasty to 1/8” thickness. Place the patty in the middle of the puff pastry and fold over the top and bottom panels making sure to seal it closed with the beaten egg. Crimp the sides of the pastry closed.
    2. Flip the pastry making sure the sealed side is on the bottom. Make three 1” incisions on top of the pastry and brush the surface with the beaten egg. Sprinkle with nigella seeds.
    3. Place the rolls on a parchment lined sheet tray and bake for 15 minutes or until the crust is golden brown. Serve hot with the date chutney on the side.

    Recipe by Chef Jammir Gray of Compline Restaurant and Wine Shop

    The USDA recommends a minimum temperature of 160 degree F for ground lamb.