Lamb Crepinettes

• 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

1. In a large bowl, combine the lamb, pork, marjoram, cumin, onions, red wine, kosher salt, parsley, coriander, and sugar, and marinate overnight.
2. Grind the marinated mixture in a grinder fitted with a 3/16-inch plate.
3. Add the currants, pine nuts and chard/spinach.
4. Form into 5 ounce patties and wrap in caul fat.
5. Roast, grill, or saute, and eat hot.

lamb shoulder, pork, marjoram, cumin, onions, red wine, kosher salt, parsley, coriander seeds, sugar, currants, nuts, chard

Taken from www.foodnetwork.com/recipes/bobby-flay/lamb-crepinettes-recipe.html (may not work)