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Recipe courtesy of Bobby Flay

Show: FoodNation with Bobby Flay

Episode: Berkeley and Oakland, CA

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Total:: 58 min
Prep:: 25 min
Inactive:: 8 min
Cook:: 25 min

Yield:: 7 to 8 servings

Level:: Intermediate

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

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

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.

My Private Notes

Name: Lamb Crepinettes
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H58M0.000S
Yield: 7 to 8 servings
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