How to Make It
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 crépinettes 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 crépinettesand cook them over moderately high heat until golden on the bottom, 3 minutes. Flip the lamb crépinettes and cook for 2 minutes longer. Transfer the skillet to the oven and roast the lamb crépinettes until cooked through, 6 minutes longer. Let rest for 3 minutes. Transfer the lamb crépinettes to a platter and serve.
Caul fat, a fatty membrane from pigs and sheep used to wrap meats and pâtés, is available at specialty butchers.