- Level: Intermediate
- Total: 58 min
- Prep: 25 min
- Inactive: 8 min
- Cook: 25 min
- 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
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.
