Turkish Style Lamb Sausage With Fig And Fennel Seed Marmalade Recipes

TURKISH-STYLE LAMB SAUSAGE WITH FIG AND FENNEL SEED MARMALADE

Steps:

• To make the marmalade, cut the figs into halves or quarters, depending on their size. Place them in a large microwave-safe bowl or small saucepan, add the sugar, and toss to coat. Set aside to macerate for 30 minutes or so. Add the fennel seeds and lemon juice and toss to mix. Microwave, stirring two or three times, or cook over medium heat until the juices are bubbling up and are thick enough to coat a spoon, about 15 minutes in the microwave or about 20 minutes on the stove top. Use right away, or cover and store in the refrigerator for up to 4 months.
• To make the sausage, melt the butter in a small sauté pan over medium heat. Add the raisins and pine nuts and sauté until the raisins are plumped up and the pine nuts are lightly golden, about 2 minutes. Transfer to a medium bowl and let cool. Add the remaining ingredients to the cooled raisins and nuts, and knead lightly with your hands until thoroughly blended. Form into ovals about 3 inches long, 1 1/2 inches wide, and 1/2 inch thick. Use right away, or cover and refrigerate for up to 3 days.
• When ready to cook, prepare a medium-hot grill, or film a large, heavy skillet with oil and place over medium heat.
• Place the sausages on the grill directly over the heat source, or in the skillet. Cook, turning twice, until medium-rare, 15 to 20 minutes total, or until as done as you like.
• Serve the sausages with the marmalade and steamed rice on the side.

TURKISH LAMB CHOPS WITH SUMAC, TAHINI, AND DILL

Steps:

• Prepare the lamb:
• Combine the Turkish red pepper, fennel seeds, coriander seeds, and cumin seeds in a small bowl. Heat a small skillet over medium-low heat, add the spice mixture, and toast until fragrant, 1 to 2 minutes. Pour the mixture into a mortar or spice grinder, add the salt and black pepper, and either pound or briefly grind until you get a coarse-textured spice mix. Don't overdo it if you've gone electric here-the coarse texture is an essential part of the dish.
• Pat the spice mixture all over the lamb chops, and let them marinate at room temperature for at least 30 minutes, or uncovered in the fridge for up to 24 hours.
• Make the tahini sauce:
• While the lamb is marinating, in a food processor, blend the lemon juice, garlic, and salt. Let the mixture sit for 10 minutes. Then add the tahini and ground cumin, and blend until a thick paste forms. With the processor running, gradually add the ice water, 1 tablespoon at a time, until the sauce is smooth enough to drizzle.
• Heat a grill or broiler to high.
• Drizzle the chops lightly with olive oil. Grill the chops until they are charred on the outside and cooked to taste within (or broil the chops on a broiler pan or rimmed baking sheet). Cooking time will depend on how thick your chops are, so watch them carefully: 2-inch-thick bone-in chops will take at least 3 to 5 minutes per side for rare. You'll need less time for thinner chops, and more time if you like them cooked medium rare or beyond. Let the lamb rest for 5 minutes before serving.
• To serve, drizzle the tahini sauce over the chops, and garnish them with the dill sprigs. Add a dusting of the red sumac if you like.

ROSEMARY, FENNEL, AND GARLIC LAMB-SAUSAGE ROUNDS

Steps:

• Place lamb, garlic, rosemary, fennel seeds, and 2 tablespoons oil in a large bowl. Add 1 tablespoon salt, and season with pepper. Gently but thoroughly mix with your hands to incorporate.
• To check seasoning, heat a little oil in a small skillet over medium-high heat. Cook a small patty 4 minutes per side for medium.
• Season sausage mixture with salt and pepper if necessary. Form into 2- to 3-inch patties (about 16); do not overwork or sausage will be tough. Layer patties on a plate, with each layer separated by parchment or plastic wrap. Wrap well in plastic wrap; refrigerate at least 30 minutes and up to 2 days.
• Heat 1 teaspoon oil in a large skillet over medium-high heat. Working in batches, cook sausage patties (do not crowd pan), 4 minutes per side for medium. Transfer to a serving plate, and loosely cover with foil to keep warm. Cook remaining patties, adding more oil if necessary and reducing heat if pan gets too hot.

SLOW-ROASTED TURKISH LAMB

Steps:

• Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
• Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
• Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
• Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
• Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.

MERGUEZ LAMB PATTIES WITH GOLDEN RAISIN COUSCOUS

Steps:

• Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
• Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
• While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
• Serve patties on couscous.

LAMB MERGUEZ SAUSAGE PATTIES

Steps:

• Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
• Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
• Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.