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 specialty butcher.
Place the cumin, fennel and caraway in a dry frying pan over high heat. Toast until fragrant and popping, then transfer to a mortar. Grind with a pestle until 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 plastic wrap 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 until no longer pink in the centre.