Spicy Spring-Lamb Crépinettes
Rain Shadow Meats' Russell Flint seasons these spicy lamb crépinettes (meat patties wrapped in pork caul fat) with herbs that he gets from Marigold and Mint's Katherine Anderson. The caul fat wrapper makes them extra juicy, but they're delicious without the caul fat, too. Be sure to serve with some tangy plain yogurt on the side to temper the heat.
Slideshow:More Spicy Recipes