PEJU red wines pair beautifully with Moroccan Spiced Lamb Galette thanks to their rich fruit, balanced spice, and smooth tannins. The bold flavors of the lamb and warm spices are complemented by the depth of wines like PEJU Cabernet Franc, Cabernet Sauvignon or Merlot, while the chermoula’s citrusy herbs play off the wine’s natural acidity. Couscous adds a neutral base, letting the pairing shine from first bite to last sip.
Lamb Galettes
4 Tbsp olive oil
1 cup yellow onion, small dice
1 Tbsp garlic, chopped
1 lb ground lamb
1 Tbsp Moroccan spice mix (see recipe below)
1 ½ Tbsp kosher salt
1 tsp ground black pepper
1 Tbsp fresh mint, chopped
2 cinnamon sticks
1 tsp cardamom seeds
2 Tbsp coriander seeds
2 Tbsp cumin seeds
2 Tbsp caraway seeds
1 tsp sweet paprika
2 Tbsp ground turmeric
Yields ~2 cups
2 cups fresh cilantro, roughly chopped
1 cup flat-leaf parsley (leaves only), roughly chopped
6 garlic cloves, peeled and chopped
2 roasted red bell peppers, peeled and de-seeded
1 Tbsp Moroccan spice mix
1 cup extra-virgin olive oil
3 Tbsp fresh lemon juice (or to taste)
1 tsp harissa paste (or to taste)
½ tsp saffron threads, chopped
1 cup couscous
1 ½ cups warm water
1 tsp salt
¼ cup dried apricots, chopped
1 cup cucumber, small dice
1 Tbsp fresh mint, chopped
2 Tbsp fresh lemon juice (or to taste)
4 Tbsp olive oil
Salt and white pepper, to taste
Moroccan Spice Blend
Preheat oven to 150°F
Lightly toast all spices, starting with cinnamon sticks.
Add cardamom, coriander, cumin, and caraway seeds; continue to toast.
In the last 10 sec, add paprika and turmeric (they burn quickly).
Transfer to a blender and grind to a fine consistency.
Store in an airtight container until needed.
Lamb Galettes
Heat a medium sauté pan, add 2 Tbsp olive oil, and warm for 1 minute.
Add onion and garlic, cooking gently until softened and translucent. Remove from heat and let cool.
In a medium bowl combine the onion mixture with the lamb, spice mix, salt, pepper, and mint. Mix well.
Portion into 4-oz balls and shape into ½-inch-thick galettes. Set aside until ready to cook.
Chermoula Sauce
Place herbs, garlic, peppers, spices, lemon juice, harissa, and saffron in a food processor.
Pulse until a coarse paste forms, adjusting with extra olive oil as needed for consistency.
Taste and adjust seasoning. Set aside.
Couscous Salad
In a bowl, combine couscous, warm water, and salt. Cover tightly with plastic wrap and let sit until water is absorbed (about 10 minutes).
Fluff with a fork, then stir in apricots, cucumber, mint, lemon juice, and olive oil. Season to taste.
To Serve
Heat a medium frying pan with 3–4 Tbsp olive oil.
Season galettes lightly with kosher salt. Cook over medium-high heat, 4–5 minutes per side, until browned and cooked through.
Divide couscous salad among serving plates, top with a lamb galette, and spoon chermoula sauce over the top.
NOTE: Extra chermoula can be frozen and used later for grilled chicken, fish, or vegetables.
