Spiced Lamb Sausage With Green Lentils
- Total Time
- 2 hours
- Rating
- Comments
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Ingredients
- 1pound lean lamb (leg or shoulder), trimmed of sinew and cut into 1-inch cubes
- ¼pound pancetta, cut into 1-inch cubes
- ¼pound fatback, cut into 1-inch cubes
- 1teaspoon salt
- ¼teaspoon freshly ground black pepper
- 1teaspoon cayenne pepper
- ½teaspoon cinnamon powder
- 1pinch dried oregano
- 1pinch dried thyme
- 1pinch ground clove
- 1pinch ground cardamom
- 3tablespoons fresh flat-leaf parsley, chopped
- 3tablespoons fresh coriander, chopped
- 1½cups green lentils (or substitute brown lentils)
- 2tablespoons rendered duck fat (or substitute lard or vegetable oil)
- 6shallots, peeled and left whole (separate cloves)
- 2medium carrots, cut into ⅜-inch pieces (approximately 1½ to 2 cups)
- 6cups chicken stock, preferably homemade and unsalted
- 1bouquet garni: 1 whole clove, 1 bay leaf, 2 sprigs parsley, 1 sprig thyme, all wrapped in cheesecloth
- 1teaspoon coarse salt
- ¼teaspoon freshly ground black pepper
- ¼cup fresh bread crumbs
For the Sausages
For the Lentils
Nutritional analysis per serving (8 servings)
496 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 28 grams protein; 752 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To prepare the sausages, in a mixing bowl, combine the lamb, pancetta, fatback, salt and pepper and the dried herbs and spices, except for the parsley and coriander. Stir to blend.
- Step 2
Put a third of the sausage mixture into the bowl of a food processor and process until it is very finely chopped but not pureed. Do the same with the second third of the meat mixture. Process the last third, leaving it chunkier. In a large bowl, combine by hand the three batches of meat until the larger chunks are evenly distributed. Allowing the sausage mixture to stand overnight, covered in the refrigerator, enhances the flavor, but it is not crucial.
- Step 3
On the same day you are serving the dish, chop and add the parsley and coriander. Mix well and form into eight patties about two-and-a-half-inches in diameter and one-inch thick. Set aside.
- Step 4
To prepare the lentils, rinse them under water and remove any stones.
- Step 5
In a three-to-four-quart heavy-bottomed saucepan, melt the duck fat over a medium flame. Add the peeled shallots and saute for approximately five minutes, or until slightly golden. Add the carrot pieces and saute an additional five minutes, stirring occasionally. Add the lentils, stir to coat with fat and continue cooking for three minutes.
- Step 6
Add the six cups of stock, salt, pepper and bouquet garni. Bring to a boil, then lower the flame. Simmer until the lentils are tender and most of the liquid has been reduced to a thin syrup. Discard bouquet garni. This should take about one hour. The lentils may be prepared up to this point one to two days in advance. Store, covered, in the refrigerator.
- Step 7
Preheat the oven to 375 degrees.
- Step 8
Pour the lentil mixture into a two-quart shallow baking dish and evenly space the eight raw sausage patties on top. Sprinkle with the bread crumbs. Bake on the middle rack of the oven until the sausages are browned and the lentils are bubbly hot, about 45 minutes.
- Step 9
Serve immediately, with warm bread and roasted beets dressed with Sherry vinegar and walnut oil.
Private Notes
Comments
At first I thought it was a computer glitch, but in the last couple of weeks I’ve noticed that all or most of the notes to recipes are gone, as are the recipes in my recipe box. Has anyone else experienced this? Thanks.
I broil the sausage first, I prefer the texture
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