Lamb Crépinette with Sautéed Peas Recipe

Ingredients

• 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
• 2 golden shallots, thinly sliced
• 40 gm bacon lardons
• 400 gm frozen peas, defrosted
• 100 ml chicken stock
• 1 tbsp mint jelly
• 3 cups (loosely packed) pea tendrils