Lamb Crepinettes

  • Level: Intermediate
  • Total: 58 min
  • Prep: 25 min
  • Inactive: 8 min
  • Cook: 25 min
  • Yield: 7 to 8 servings
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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


  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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