For the merguez spice: Toast the coriander, cumin and fennel seeds in a small pan over medium heat until fragrant, 1 minute. Transfer to a mortar with pestle or a spice grinder and grind until fine. Mix together with the salt, allspice, cinnamon, sumac, black pepper, cayenne and garlic.
Combine the merguez spice, rosemary, thyme, olive oil, garlic and lemons in a food processor and pulse until well blended.
This recipe has been updated and may differ from what was originally published or broadcast.
Recipe courtesy of Stephen Barber of Farmstead at Long Meadow Ranch