Spicy Spring-Lamb Crepinettes

1. 1

   Preheat the oven to 400.

2. 2

   In a small skillet, toast the fennel seeds and black peppercorns over moderately high heat until fragrant, about 2 minutes; transfer the toasted spices to a grinder and let cool completely.

3. 3

   Finely grind the spices and transfer them to a large bowl.

4. 4

   Add the lamb, red wine, garlic, rosemary, thyme, tarragon, salt and crushed red pepper and knead until thoroughly blended.

5. 5

   Form the meat into ten 3-inch patties, about 1 inch thick.

6. 6

   Spread the sheet of caul fat on a work surface and cut into ten 8-inch squares.

7. 7

   Form the crepinettes by wrapping each lamb patty in a square of caul fat, pressing to create a smooth package.

8. 8

   Heat the canola oil in a very large ovenproof skillet until shimmering.

9. 9

   Add the lamb crepinettesand cook them over moderately high heat until golden on the bottom, 3 minutes.

10. 10

    Flip the lamb crepinettes and cook for 2 minutes longer.

11. 11

    Transfer the skillet to the oven and roast the lamb crepinettes until cooked through, 6 minutes longer.

12. 12

    Let rest for 3 minutes.

13. 13

    Transfer the lamb crepinettes to a platter and serve.

* Per serving · 4 servings · Values may vary.