Spicy Spring-Lamb Crepinettes

• 1 1/2 tablespoons fennel seeds
• 1 tablespoon black peppercorns
• 2 1/2 pounds ground lamb
• 1/4 cup dry red wine
• 5 garlic cloves, minced
• 1 tablespoon finely chopped rosemary
• 1 tablespoon finely chopped thyme
• 1 tablespoon finely chopped tarragon
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper
• 1 sheet caul fat, soaked and rinsed (optional); see Note
• 1 tablespoon canola oil

1. Preheat the oven to 400.
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. Finely grind the spices and transfer them to a large bowl.
4. Add the lamb, red wine, garlic, rosemary, thyme, tarragon, salt and crushed red pepper and knead until thoroughly blended.
5. Form the meat into ten 3-inch patties, about 1 inch thick.
6. Spread the sheet of caul fat on a work surface and cut into ten 8-inch squares.
7. Form the crepinettes by wrapping each lamb patty in a square of caul fat, pressing to create a smooth package.
8. Heat the canola oil in a very large ovenproof skillet until shimmering.
9. Add the lamb crepinettesand cook them over moderately high heat until golden on the bottom, 3 minutes.
10. Flip the lamb crepinettes and cook for 2 minutes longer.
11. Transfer the skillet to the oven and roast the lamb crepinettes until cooked through, 6 minutes longer.
12. Let rest for 3 minutes.
13. Transfer the lamb crepinettes to a platter and serve.

fennel seeds, black peppercorns, ground lamb, red wine, garlic, rosemary, thyme, tarragon, kosher salt, red pepper, canola oil

Taken from www.foodandwine.com/recipes/spicy-spring-lamb-crepinettes (may not work)