Lamb Crepinettes

2017-12-29
  • Yield : 7 to 8 servings
  • Prep Time : 25m
  • Cook Time : 25m
  • Ready In : 58m
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Ingredients

  • 1 3/4 pounds boneless lamb shoulder, cubed
  • 1/4 pound pork, trimmed of fat
  • 2/3 tablespoon marjoram
  • 1/3 teaspoon toasted cumin seed
  • 1/3 cup Sauteed onions
  • 1/3 cup red wine
  • 2/3 tablespoons kosher salt
  • 2/3 tablespoon chopped parsley
  • 1/3 teaspoon toasted coriander seeds
  • 1/3 tablespoon sugar
  • 1 tablespoon currants, soaked in grappa
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon cooked, coarsely chopped chard or spinach
  • 2 pounds caul fat

Method

Step 1

In a large bowl, combine the lamb, pork, marjoram, cumin, onions, red wine, kosher salt, parsley, coriander, and sugar, and marinate overnight.

Step 2

Grind the marinated mixture in a grinder fitted with a 3/16-inch plate. Add the currants, pine nuts and chard/spinach. Form into 5 ounce patties and wrap in caul fat. Roast, grill, or saute, and eat hot.

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