Lamb Merguez Patties on Toasted Naan
with Spicy Aioli and Salad
Our HelloFresh take on this popular Middle Eastern lamb sausage is sure to be a winner. Spiced lamb patties, soft naan, spicy aioli, and fresh parsley...dinner tonight pulls out all the stops!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
2 unit
Naan
(Contains Egg, Milk, Gluten)
56 g
Spring Mix
2 tsp
Sriracha
(Contains Sulphites)
160 g
Sweet Bell Pepper
56 g
Red Onion, sliced
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting preheat the oven to 450°FWash and dry all produce.Heat Guide for Step 1 (dbl for 4ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy or 2 tsp extra spicy! Core, then cut pepper into 1/4-inch slices. Roughly chop parsley. Finely chop half the onion slices and set aside. Stir together mayo and 1/2 tsp sriracha in a small bowl (NOTE: Reference Heat Guide) . Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onion slices. Cook, stirring occasionally, until peppers are tender-crisp, 5-7 min. Add half the Shawarma Spice Blend. Season with salt and pepper. Cook, stirring often, until fragrant, 1 min. Add 2 tsp vinegar (dbl for 4 ppl). Cook, stirring often, until combined, 30 sec. Transfer to a plate. Cover to keep warm.
While veggies cook, add lamb, chopped onions, half the parsley and remaining Shawarma Spice Blend to a large bowl. Season with pepper. Divide mixture into two equal-sized portions (four portions for 4 ppl). Roll into balls, then flatten them into 1/2-inch thick patties.
When veggies are done, add 1/2 tbsp oil to the same pan, then patties. Pan-fry, until golden-brown and cooked through, 3-5 min per side.** (TIP: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
When patties are done, remove pan from heat. Spread garlic aioli on one half of each naan. Top one side of the naan with veggies and a patty. Fold the naan over onto the patty. Transfer to a baking sheet. Place another baking sheet on top of the naan sandwiches and press lightly. Toast, in the middle of the oven, keeping both baking sheets in place, until warmed through, 4-6 min
While the sandwiches cook,whisk together remaining parsley, 1 tsp vinegar, 1/2 tsp sugar and 2 tsp oil (dbl all for 4 ppl) in another large bowl. Season with salt and pepper. Add spring mix and toss to coat. Cut lamb sandwiches in half, then divide between plates. Serve salad on the side.
