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Lamb crepinettes recipe

Lamb crepinettes recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Lamb mince

Gorgeously spiced with cumin, chilli and more, these lamb crépinettes are full of flavour. You can find caul fat at a speciality butcher.


London, England, UK

2 people made this

IngredientsMakes: 9 crepinettes

  • 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

MethodPrep:40min ›Cook:6min ›Extra time:1hr chilling › Ready in:1hr46min

  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.

Storage tip

Before cooking, the crepinettes will keep in the fridge for up to 3 days, or in the freezer for 3 months.

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Lamb crepinettes

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Recipe Summary

  • 8 1/2-inch-thick lamb loin chops (about 2 pounds fatty tips trimmed)
  • Salt and freshly ground pepper
  • dried thyme
  • 3 tablespoons extra-virgin olive oil
  • 10 small garlic cloves (halved)
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced parsley
  • crushed red pepper

Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.

Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.


Ingredients

    • 1/2 cup extra-virgin olive oil
    • 1/4 cup fresh lemon juice
    • 4 garlic cloves, minced
    • 1 tablespoon dried oregano (preferably Greek), crumbled
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
    • 3 10- to 12-inch metal skewers
  1. Special Equipment
    • a large (2-gallon) heavy-duty sealable plastic bag 3 or 4 (10- to 12-inch) metal skewers

Step 1: In a medium non-reactive bowl, place 1/3 cup fresh lemon juice. Gradually whisk in 2/3 cup Greek virgin olive oil. Add 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary and 1/4 cup fresh parsley. Season with salt and pepper, to taste.

Step 2: Place 4 New Zealand baby lamb chops in a re-sealable plastic bag. Add half of the marinade to the bag. Reserve the remaining half for serving. Refrigerate and marinate chops overnight.

Step 3: Prepare a grill to medium high heat. Remove lamb chops from marinade, and discard the used marinade. Grill chops about 3-5 minutes per side for medium doneness. Transfer to serving plate and drizzle with 1/4 cup of the reserved marinade. Serve remaining sauce on the side.


Recipe Summary

  • 3 cups thinly sliced cabbage (from 1 medium head)
  • 1 bunch radishes, sliced into half-moons
  • ½ teaspoon cumin seeds
  • ¼ cup cilantro leaves
  • 3 tablespoons lime juice
  • Salt
  • 1 pound ground lamb
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ancho chile powder
  • ½ to 1 tsp. chipotle chile powder
  • ¼ cup beer
  • 1 teaspoon cider vinegar
  • 8 warm corn tortillas
  • Toppings such as crumbled queso fresco (fresh Mexican cheese), crema (Mexican sour cream) or sour cream, chopped cilantro, pickled jalapeños, and lime wedges for squeezing

Combine cabbage, radishes, cumin, cilantro, and lime juice in a large bowl. Add salt to taste and transfer to a serving bowl.

Sauté lamb, garlic, and oregano in a large frying pan over high heat, breaking up meat with a wooden spoon until very little pink remains, about 5 minutes. Drain excess fat. Add chile powders, beer, vinegar, and salt to taste and cook, stirring, until most liquid has evaporated, 2 to 3 minutes more. Transfer to a serving bowl.

Set out tortillas and toppings in separate bowls and let everyone make their own tacos.


Lamb tagine recipe

Warming spices give a wonderful depth of flavour in this slow-cooked tagine. Best of all, you probably have everything you need to make it in your store cupboard. The tagine is great served with couscous.

Ingredients

  • 3 tbsp sunflower oil
  • 750 g lamb neck fillet, sliced into 2-3cm (1 inch) pieces
  • 2 large onions, sliced
  • 3 celery sticks, sliced
  • 2 garlic cloves, crushed
  • 1 piece of fresh root ginger (around 4cm/1.5 inch), peeled and grated
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground cinnamon
  • 400 g tinned chopped tomatoes
  • 450 ml chicken or lamb stock
  • 2 tbsp tomato purée
  • 2 tsp harissa paste
  • 1 tbsp runny honey
  • 8 ready-to-eat dried apricots, quartered
  • 2 preserved lemons, sliced into 8 pieces and any pips removed
  • 1 x 400g (14oz) tin of chickpeas, drained and rinsed
  • 2 tbsp chopped parsley
  • 3 tbsp sunflower oil
  • 26.5 oz lamb neck fillet, sliced into 2-3cm (1 inch) pieces
  • 2 large onions, sliced
  • 3 celery sticks, sliced
  • 2 garlic cloves, crushed
  • 1 piece of fresh root ginger (around 4cm/1.5 inch), peeled and grated
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground cinnamon
  • 14.1 oz tinned chopped tomatoes
  • 15.8 fl oz chicken or lamb stock
  • 2 tbsp tomato purée
  • 2 tsp harissa paste
  • 1 tbsp runny honey
  • 8 ready-to-eat dried apricots, quartered
  • 2 preserved lemons, sliced into 8 pieces and any pips removed
  • 1 x 400g (14oz) tin of chickpeas, drained and rinsed
  • 2 tbsp chopped parsley
  • 3 tbsp sunflower oil
  • 26.5 oz lamb neck fillet, sliced into 2-3cm (1 inch) pieces
  • 2 large onions, sliced
  • 3 celery sticks, sliced
  • 2 garlic cloves, crushed
  • 1 piece of fresh root ginger (around 4cm/1.5 inch), peeled and grated
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground cinnamon
  • 14.1 oz tinned chopped tomatoes
  • 1.9 cups chicken or lamb stock
  • 2 tbsp tomato purée
  • 2 tsp harissa paste
  • 1 tbsp runny honey
  • 8 ready-to-eat dried apricots, quartered
  • 2 preserved lemons, sliced into 8 pieces and any pips removed
  • 1 x 400g (14oz) tin of chickpeas, drained and rinsed
  • 2 tbsp chopped parsley

Details

  • Cuisine: Moroccan
  • Recipe Type: Tagine
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 120 mins
  • Serves: 6

Step-by-step

  1. Preheat the oven to 150°C/300°F/gas mark 2.
  2. Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb, and fry for 3&ndash4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.
  3. Add the onions and celery to the pan and fry over a medium heat for 3&ndash4 minutes until they start to soften but not brown.
  4. Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds then add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons.
  5. Bring to the boil, stirring, and then return the lamb and any juices to the pan.
  6. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour.
  7. Remove from the oven, stir in the chickpeas and check the seasoning. Return to the oven, uncovered, and cook for another ½&ndash1 hour or until the onions have softened and the meat is tender.
  8. Sprinkle with the chopped parsley and serve.

This recipe is from Mary Berry&rsquos Quick Cooking by Mary Berry (BBC Books, £22). Photography by Georgia Glynn Smith.

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Recipe Summary

  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh rosemary, or 2 teaspoons dried
  • 4 garlic, minced
  • Coarse salt and ground pepper
  • 1 butterflied leg of lamb (4 to 5 pounds), trimmed of excess fat

In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally. (Bring to room temperature before grilling.)

Heat grill to medium-high. Thread several metal skewers through lamb in both directions to hold meat together during cooking.

Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.


Lamb Kofte

Adapted from Marianna Leivaditaki | Aegean | Interlink Books, 2020

Usually in Crete, we call these “keftedes”—small meatballs, deep-fried until crispy and served with lots of onion. They are a perfect snack to take to the beach, especially if there are children around. In Turkey, they add bulgur and lots of aromatic spices. The bulgur gives them a great crunch and the spices make them even more tasty. I add a few lamb hearts in there to intensify the flavor, but omit them if you prefer.–Marianna Leivaditaki

HOW DO I KEEP MY KOFTE FROM DRYING OUT?

Because these lamb kofte don’t have lots of “stuff” added to them—in particular eggs, milk-soaked bread, cheese, or even ketchup—you’re gonna have to find another way to keep these little meatballs from getting crumbly. If you keep things cool before cooking, then you won’t melt the fat before they hit the skillet and, hence, you don’t risk losing any of the resulting juiciness. Speaking of fat…don’t skimp on the fat content of your meat. You’ll want all the juicy moisture you can get. And finally, be gentle with those meatballs. Over-handling them will compact the meat, making them rubbery and tough, as well as drawing out that precious fat with your hot little hands.


Roast leg of lamb with pecorino and garlic recipe

You might not have thought of stuffing lamb with cheese but once you try this recipe, you won't go back.

Ingredients

  • 120 g pecorino cheese, finely grated
  • 6 garlic cloves, finely grated
  • 1 pinch each of sea salt flakes and freshly ground black pepper
  • 3 tbsp extra virgin olive oil, plus more if needed
  • 1 handful leaves from a small bunch of basil, plus more to serve (optional)
  • 1.8 kg leg of lamb
  • 2 medium red onions, cut into wedges
  • 600 g small waxy potatoes, scrubbed, then halved or quartered, depending on size
  • 350 g red and yellow tomatoes, halved or quartered
  • 250 ml white wine
  • 4.2 oz pecorino cheese, finely grated
  • 6 garlic cloves, finely grated
  • 1 pinch each of sea salt flakes and freshly ground black pepper
  • 3 tbsp extra virgin olive oil, plus more if needed
  • 1 handful leaves from a small bunch of basil, plus more to serve (optional)
  • 4 lbs leg of lamb
  • 2 medium red onions, cut into wedges
  • 21.2 oz small waxy potatoes, scrubbed, then halved or quartered, depending on size
  • 12.3 oz red and yellow tomatoes, halved or quartered
  • 8.8 fl oz white wine
  • 4.2 oz pecorino cheese, finely grated
  • 6 garlic cloves, finely grated
  • 1 pinch each of sea salt flakes and freshly ground black pepper
  • 3 tbsp extra virgin olive oil, plus more if needed
  • 1 handful leaves from a small bunch of basil, plus more to serve (optional)
  • 4 lbs leg of lamb
  • 2 medium red onions, cut into wedges
  • 21.2 oz small waxy potatoes, scrubbed, then halved or quartered, depending on size
  • 12.3 oz red and yellow tomatoes, halved or quartered
  • 1.1 cups white wine

Details

  • Cuisine: British
  • Recipe Type: Lamb
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 70 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 240°C/450°F/gas mark 8.
  2. Put the cheese, garlic and some salt into a mortar and pound to a rough purée, gradually adding the olive oil. Tear the basil leaves, add them to the mortar and pound them too.
  3. Place the leg of lamb in a roasting tin. Make deep incisions all over it and push the paste from the mortar down into them. You can also loosen the meat around the bone to make a pocket and push the paste into that, too. Season all over and put into the oven.
  4. Roast for 15 minutes, then reduce the oven temperature to 200°C/375°F/gas mark 5.
  5. Add the onions, potatoes and tomatoes to the roasting tin, toss them in the fat in the pan, adding a little more oil if it&rsquos needed to moisten them, then season and roast for a final 45 minutes, adding the wine after 20 minutes. The lamb will be pink. If you prefer it more well done, cook it for a little longer.
  6. Remove the lamb to a plate, cover with foil, insulate well (you could use old towels or tea towels) and leave to rest for 15 minutes. If the potatoes are tender, cover them and keep warm in a low oven while the lamb rests. If they&rsquore still a bit firm, increase the oven temperature to 220°C/410°F/gas mark 6½, return the vegetables to the oven, uncovered, and cook until they&rsquore ready.
  7. Serve the lamb with the potatoes, tomatoes and onions, scattered with a few basil leaves, if you like.

This recipe is from From the Oven to the Table: Simple dishes that look after themselves by Diana Henry. Published by Mitchell Beazley, £25. Photography by Laura Edwards.

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Slow-cooked lamb shank ragu recipe

Indulge the whole family on Father’s Day with a rich and hearty Roodeberg slow cooked lamb shank ragu accompanied by this trusty South African red that gets better with age just like your dad.

Opulent and meaty, this recipe is Roodeberg’s take on the traditional Italian slow cooked meat sauce enjoyed with pasta.

The full flavour of the lamb shank is intensified when braised slowly in Roodeberg wine, leaving it tender enough to shred into a nourishing, winter warming pasta sauce.

Nothing says “thanks dad” like reminiscing over a glass or two of Roodeberg while tucking into tasty winter comfort food.

Roodeberg Classic Red 2019 is a fine match for this slow cooked lamb ragu.

Ingredients

1 kg lamb shanks or boneless lamb shoulder or leg cut into large cubes
60 ml seasoned flour
olive oil
125 g streaky bacon, diced
1 onion, chopped
1 stalk of celery, diced
1 large carrot, diced
125 ml Roodeberg Red wine
15 ml beef stock concentrate
Rosemary
3 garlic cloves
1 can chopped tomatoes
2 bay leaves

To serve: Pappardelle (cooked when ready to serve and tossed in olive oil) and fresh basil leaves

Method

Dust lamb shanks with seasoned flour. Heat oil in a large oven proof dish and brown the meat on all sides. Set lamb aside. In the same dish, sauté the bacon first, then add the onion, celery and carrot and simmer until glossy.

Add Roodeberg red wine, stock concentrate, chopped tomatoes, rosemary, garlic and bay leaves. Simmer for 2 minutes. Add lamb back into the pot. Spoon the mixture over the lamb shanks. Cover and roast at 160°C for ± 3 hours.

Use 2 forks to pull the meat away from the bone and combine well with the mixture in the pot. Remove bones. Simmer on the stove for a few minutes and season to taste.

Serve on pappardelle and finish off with fresh basil leaves and pecorino shavings.


Watch the video: Αρνίσια Παϊδάκια στα κάρβουνα. Grill philosophy (December 2021).