Grilled lamb merguez sausages with harissa

For the merguez, place the ground lamb in a large bowl and add the pressed garlic. Add the ground cumin, ground coriander, sweet paprika and harissa. Mix it all by hand. The spices should coat every bit of meat.

Season with salt and pepper to taste. Work in a tablespoon of olive oil. Cover the mixture and let it marinate in the fridge for at least 30 minutes, ideally overnight. The flavors deepen as it rests.

Shape the chilled mixture into elongated sausages about 15 cm long and 2 cm thick. Keep your hands wet. The meat then sticks less. Arrange the shaped sausages on a plate and chill briefly before grilling.

Heat the grill or pan to high and brush it lightly with oil. Grill the sausages for 12 to 15 minutes, turning them regularly, until browned all over and cooked through. Serve right away. They are excellent with pita bread, harissa and salad.