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
For assembly:
Directions:
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
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.
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