Harissa is a chili dominant spice blend that can be found in both the dried spice aisle and also wet. Lamb and the spices in harissa are meant to be together, and the two paired up to offer a fresh take on breakfast sausage.
1 lb ground lamb
1 tbsp dry harissa spice
1 tsp salt
1 tsp dried oregano
1 tbsp extra virgin olive oil
1 pint of mixed cherry tomatoes
A pinch of flakey salt
- Start by mixing the ground lamb with the harissa, salt, and dried oregano in a medium mixing bowl or a stand mixer with the paddle attachment. Mix well until combined then transfer to the refrigerator for at least two hours or overnight.
- Preheat the oven to 375°F. Using a tablespoon or small ice cream scoop/disher start forming the spiced lamb meat into even sized balls and transfer to a parchment lined tray or plate. Heat a large cast iron pan to medium high heat with one tablespoon of olive oil. When the pan is hot add the lamb and cook, stirring occasionally, until the sausage is evenly browned. Add in the whole cherry tomatoes and transfer the entire pan to the oven. Allow the lamb to cook through and the tomatoes to blister in the pan in the hot oven - roughly 8-10 minutes. Line a tray or plate with paper towels before transferring the cooked lamb and tomatoes to the tray to absorb excess grease. Season the lamb and tomatoes with a pinch of flakey salt before serving in a bowl.
Take a look at our recommended pairing below.