Gralehaus Lamb and Grits

Total Time:
2 hr
Prep:
40 min
Cook:
1 hr 20 min

Yield:
11 servings
Level:
Advanced

Ingredients
  • Lamb Merguez:
  • 5 pounds lamb belly, cubed
  • 2 1/2 pounds pork shoulder, cubed
  • 3 3/4 tablespoons paprika
  • 3 3/4 grams pink curing salt
  • 3 3/4 tablespoons salt
  • One 5.35-ounce tube harissa
  • 3/4 tablespoon ground cinnamon
  • 3/4 tablespoon ground coriander
  • 3/4 tablespoon ground cumin
  • 3/4 bunch fresh cilantro, chopped
  • 3/4 bunch fresh mint, chopped
  • 3 cloves garlic, roughly chopped
  • 3/4 onion, diced
  • Grits:
  • 4 sticks (2 cups) butter
  • 7 cups milk
  • 1 quart grits
  • 12 ounces shredded Cheddar
  • 1/4 cup hot sauce
  • Salt
Directions
  • For the lamb merguez: In a bowl, mix together the lamb belly and pork shoulder, paprika, curing salt, salt, harissa, cinnamon, coriander, cumin, cilantro, mint, garlic and onion. Feed the mixture through a meat grinder fitted with the larger grinder blade. Form into 5 1/2-ounce balls and flatten into tight 5-inch round patties. Vacuum seal in bags. Cook in the immersion circulator at 145 degrees F for 1 hour (or place the patties on baking sheets and cook for 18 minutes at 425 degrees F).

  • For the grits: Bring the butter, milk and 7 cups water to a simmer in a large saucepan. Add the grits and cook, stirring frequently, for 6 to 8 minutes. Lower the heat and simmer until cooked through. Add the Cheddar, hot sauce and salt to taste.

  • Serve the merguez with the grits.

  • Special equipment: a meat grinder; a vacuum sealer; an immersion circulator

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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