About this recipe:Gorgeously spiced with cumin, chilli and more, these lamb crépinettes are full of flavour. A crépinette is a type of flattened sausage, wrapped in caul fat, similar to faggots. You can find caul fat at a speciality butcher.
Place the cumin, fennel and caraway in a dry frying pan over high heat. Toast till fragrant and popping, then transfer to a mortar. Grind with a pestle till coarsely ground.
Add the toasted spices to the lamb along with the red wine, garlic, rosemary, oregano, paprika, chilli flakes, salt and pepper. Mix well, then cover with cling film and chill in the fridge for one hour, or up to overnight, to let the flavours develop.
Rinse the caul fat in cold water, then lay over a cutting board. Divide the lamb mixture into 9 portions and roll each into a small burger shape. Place each on the caul fat, evenly spaced apart, then cut a square around each. Fold the caul fat over each piece, creating a crepinette.
Heat the oil in a frying pan over medium heat. Add the crepinettes seam-side down and cook for 5 to 6 minutes per side, or till no longer pink in the centre.
Before cooking, the crepinettes will keep in the fridge for up to 3 days, or in the freezer for 3 months.