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
, 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.