Lamb and Grits as served at Gralehaus in Louisville, KY as seen on Food Network's Diners, Drive-Ins and Dives episode 2512.
Recipe courtesy of Gralehaus

Gralehaus Lamb and Grits

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


Lamb Merguez:



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.