Lamb crépinettes with sautéed peas

AT A GLANCE

  • Serves 4 people

Crépinettes are skinless sausages wrapped in lacy caul fat, or crépine, which holds everything in place, then renders as it cooks, providing extra flavour and juiciness. Here we've opted for a lamb mixture.

  • 2 tbsp duck fat or lard
  • ½ onion, finely chopped
  • 400 gm lamb fillet, finely diced
  • 150 gm coarsely minced pork
  • 30 gm soft white breadcrumbs
  • 2 tbsp coarsely chopped flat-leaf parsley
  • 1 garlic clove, crushed
  • 1 tsp finely chopped rosemary
  • ¼ tsp quatre-épices (see note)
  • 20 gm butter, coarsely chopped
  • 150 gm caul fat, soaked in cold water with ½ tsp salt for 1 hour (see note)
  • To serve: wholegrain mustard (optional)
  •  
  • Sautéed peas
  • 20 gm butter, coarsely chopped
  • 2 golden shallots, thinly sliced
  • 40 gm bacon lardons
  • 1 garlic clove, crushed
  • 400 gm frozen peas, defrosted
  • 100 ml chicken stock
  • 1 tbsp mint jelly
  • 3 cups (loosely packed) pea tendrils
01   Heat half the duck fat or lard in a frying pan over medium-high heat, add onion and sauté until starting to turn golden (5-7 minutes). Spread over a plate to cool, then transfer to a bowl. Add lamb, pork, breadcrumbs, parsley, garlic, rosemary and quatre-épices, mix and season well, then divide into 8 meatballs. Gently remove caul fat from water and, working quickly so it doesn’t dry out, lay it flat on a work surface and cut out 8 rough 15cm squares, place a meatball in the centre of each and wrap to enclose, overlapping at the joins. Cover with plastic wrap and refrigerate.
02   Preheat oven to 170C. Heat remaining duck fat or lard in a large ovenproof frying pan over medium-high heat, add crépinettes and fry, carefully turning occasionally, until golden brown (3-5 minutes). Transfer to oven and roast until cooked through (5-7 minutes). Keep warm.
03   For sautéed peas, heat butter in a frying pan over high heat, add shallot and sauté until tender (3-6 minutes), then add garlic and bacon, and cook until fragrant (10 seconds). Add peas, stock and mint jelly, bring to the boil, then boil until stock is almost reduced and peas are tender and glazed (2-4 minutes). Stir in pea tendrils. Serve crépinettes on sautéed peas with mustard.

Note Quatre-épices, a spice blend used often in charcuterie, is available from herbies.com.au. Order caul fat ahead from a butcher.

Topics:

SPRING, MINT, MAIN, FRENCH, PEAS, BACON, DRINK SUGGESTION, PORK, LAMB, SHALLOTS, ROSEMARY

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

GERALDINE MUNOZ AND LISA FEATHERBY

Drinking Suggestion:

SAVOURY YOUNG MERLOT. , suggested by MAX ALLEN

FEATURED IN

Oct 2015

Oct 2015

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