Lamb Crepinettes (Bobby Flay) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 7 |
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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 |
Directions:
1. In a large bowl, combine the lamb, pork, marjoram, cumin, onions, red wine, kosher salt, parsley, coriander, and sugar, and marinate overnight.
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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