Merguez Lamb Roll with Date Chutney

Method

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.