Lamb Crepinettes

INGREDIENTS

1 tablespoon cumin seeds

1 tablespoon fennel seeds

1 tablespoon caraway

1kg lamb mince

60ml red wine

3 cloves garlic, chopped

1 sprig fresh rosemary, chopped

3 sprigs fresh oregano, chopped

1 1/2 tablespoons paprika

1 tablespoon chilli flakes

1 tablespoon salt

1 teaspoon ground pepper

1 sheet caul fat

1 tablespoon rapeseed oil

METHOD

1. 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.

2. 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.

3. 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.

4. 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.