NY Times Lamb Sausage with Grilled Onions

I made this a few weekends ago and it was a huge success. I love lamb, and the sausages have such great flavor. With fresh lettuce, grilled onions, good tomatoes, and the spice dressing all topped with cilantro, it's an excellent summer dinner. It was supposed to have zucchini, too, but I totally forgot to buy zukes. Turned out great anyway!

Ingredients: 
For sausage

3 pounds ground lamb, or a mixture of half lamb and half beef or veal

2 teaspoons toasted cumin seeds

2 teaspoons toasted coriander seeds

1 teaspoon black peppercorns

6 allspice berries

2 teaspoons salt, more as needed

1/2 teaspoon cayenne

Pinch cinnamon

4 tablespoons mild paprika

8 large garlic cloves, smashed to a paste

For Dressing:

1/2 teaspoon toasted cumin seeds

1/2 teaspoon toasted coriander seeds

1/2 teaspoon toasted caraway seeds

1 teaspoon paprika

Cayenne, to taste

2 garlic cloves, smashed to a paste

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1/4 teaspoon salt

4 tablespoons olive oil

For assembly:

2 sweet onions, such as Vidalia, in 1/2-inch crosswise slices

Olive oil

Salt and pepper

4 medium zucchini, in 1/2-inch lengthwise slices

2 heads bibb or other lettuce, washed

3 or 4 large ripe tomatoes, cut in wedges

2 tablespoons roughly chopped cilantro

2 tablespoons roughly chopped mint

Pita breads, optional

Directions:

To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper, and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika, and garlic. Mix well with your hands to make sure all the spices are incorporated. Fry a little piece of the mixture in a small skillet to taste for seasoning and adjust salt if necessary. Mix again put in the fridge for at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.

To make the vinaigrette, grind cumin, coriander, and caraway. Combine with paprika and a big pinch of cayenne in a small bowl. 

Add garlic, vinegar, lemon juice, and salt. Whisk in olive oil.

Grill sausages over moderate heat for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side.

Line a large platter with lettuce and pile sausages in the middle. Arrange onions around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.