- 1 1/2 tablespoons fennel seeds
- 1 tablespoon black peppercorns
- 2 1/2 pounds ground lamb
- 1/4 cup dry red wine
- 5 garlic cloves, minced
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
- 1 tablespoon finely chopped tarragon
- 1 tablespoon kosher salt
- 1 teaspoon crushed red pepper
- 1 sheet caul fat, soaked and rinsed (optional); see Note
- 1 tablespoon canola oil
How to make this recipe
Preheat the oven to 400°. In a small skillet, toast the fennel seeds and black peppercorns over moderately high heat until fragrant, about 2 minutes; transfer the toasted spices to a grinder and let cool completely. Finely grind the spices and transfer them to a large bowl. Add the lamb, red wine, garlic, rosemary, thyme, tarragon, salt and crushed red pepper and knead until thoroughly blended. Form the meat into ten 3-inch patties, about 1 inch thick.
Spread the sheet of caul fat on a work surface and cut into ten 8-inch squares. Form the <em>crépinettes</em> by wrapping each lamb patty in a square of caul fat, pressing to create a smooth package.
Heat the canola oil in a very large ovenproof skillet until shimmering. Add the lamb <em>crépinettes</em >and cook them over moderately high heat until golden on the bottom, 3 minutes. Flip the lamb <em>crépinettes</em> and cook for 2 minutes longer. Transfer the skillet to the oven and roast the lamb <em>crépinettes</em> until cooked through, 6 minutes longer. Let rest for 3 minutes. Transfer the lamb <em>crépinettes</em> to a platter and serve.
The uncooked crépinettes can be refrigerated overnight.
Caul fat, a fatty membrane from pigs and sheep used to wrap meats and pâtés, is available at specialty butchers.
Smooth, spicy Syrah.