Here is the recipe I did for Fox 7 morning show a few weeks ago.  I never did get the video and I didn't tape it so I guess it is lost forever.  I wanted to show case the meyer lemons and local watermelon radishes that have been in season.  I always to try to come up with something that is a little different than your average recipe to keep things interesting and to keep progressing.   Here is what I came up with and I actually served this dish yesterday for lunch and the guests absolutely loved it.  

Lamb Merguez

2 lb of lamb shoulder

7 cloves of garlic

5 oz of harrisa paste

3 tbsp. of harrisa dried spice

3 tbsp. of ground cumin

2 tsp of fennel seed

1 1/2 tsp of chile flakes

3 tbsp. of smoked paprika

1 tbsp. of ground coriander

Salt to taste and pepper

Watermelon Radish Ravioli's

1 medium size watermelon peeled of outer peel and sliced paper thin

8 oz of local goat cheese (pure Luck)

1/2 meyer lemon zested and juiced

salt and pepper to taste

Pistachio Butter

1 1/2 cups of pistachios

2 cups of milk

2 cups of cream

Watermelon radish chips

1 watermelon radish sliced thin and dehydrated

1/2 cup of toasted bread crumbs

1/2 cup of fresh mint leaves

1/4 cup of pistachios

1 red radish sliced thin

Olive oil

For the Pistachio butter

Place pistachios, cream, and milk in a pot.  Bring to a boil and then turn down to light simmer.  Simmer for an hour and half and strain out the liquid.  Place the pistachios into a blender and add roughly 1/3 cup of liquid back into the blender.  Blend until completely smooth.  Season with salt and set aside to use later

For the Lamb Merguez

Grind lamb shoulder with garlic through a meat grinder.  First through a coarse grind and then through a fine grind setting.  Then add all of your spices and season with salt and pepper.  Take a small pan and cook 1 oz of the sausage to make sure the sausage taste good.  Adjust the seasoning if need be and set in the refrigerator until ready to use

For the Watermelon Radish "Ravioli's"

Take goat cheese, lemon zest, and juice and place in a bowl.  Season with salt and pepper and mix well.   Place in a plastic pastry bag and set aside.  Then take your watermelon radish and slice paper thin.  Pipe a little dollop of goat cheese onto the middle of the radish. Then take a second slice and sandwich together to make a "ravioli".  Continue the process until all are finished. 

Watermelon Radish chips

Simply slice the watermelon radish thin and place on racks of your dehydrator.  Set the temperature to 120 and dry for 8 hours or until dried and crisp.  Place in an air tight container until ready to use

To finish the plate

Cook the lamb merguez in medium sauté pan on medium high heat for 5 minutes or until cook through.  Then take your pistachio butter and spread on your plate.  Add 5 of the raviolis to the plate.  Then top with the lamb merguez.  Finish by adding pistachios, bread crumbs, mint, radish chips, a little lemon zest and olive oil.  Serve and enjoy!