Recipe courtesy of Gralehaus

Gralehaus Lamb and Grits

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  • Level: Advanced
  • Total: 2 hr
  • Active: 50 min
  • Yield: 11 servings
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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 


4 sticks (2 cups) butter

7 cups milk 

1 quart grits 

12 ounces shredded Cheddar 

1/4 cup hot sauce 



Special equipment:
a meat grinder; a vacuum sealer; an immersion circulator
  1. 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).
  2. 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.
  3. Serve the merguez with the grits.

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