Lamb Crepinette with Apricot and Cherry Mostarda

1 shallot
1/4 lbs dried apricots
cut into 1/4-inch pieces
1/4 cup dried cherries
coarsely chopped
1 1/2 tsp crystallized ginger
1/2 cup dry white wine
3 tbsp white wine vinegar
3 tbsp water
3 tbsp sugar
1 tsp dry mustard
1 tsp whole seed Dijon mustard
1 tbsp unsalted butter
3 lbs ground lamb
1/4 cup parsley
1 tbsp mint
4 cloves garlic
1 tsp allspice
1 tsp ground coriander
2 tbsp brown sugar
1/2 cup dry red wine
3 tbsp salt
black pepper to taste
1 tsp cumin
1 tsp esplette
2 tsp fennel
1 tsp caraway
3 sprigs oregano
1/2 cup marsala
black pepper
to taste
1/4 cup shallot
Parsley leaves
see note
  • bamboo cocktail picks
For the Mostarda
In a small saucepan, combine the apricots, cherries, shallot, ginger, wine, vinegar, water, and sugar and bring to a boil. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened about 10 minutes. Stir in the dry mustard, Dijon mustard, and butter. Simmer until the mostarda is jamlike, 2 to 3 minutes longer. Serve the mostarda warm or at room temperature.
For the Sausage
Place the ground lamb in the food processor, pulse it a few times to break it further. Combine all ingredients, scoop onto a sheet pan, roll them out, then flatten them to about ½ inch thick and about 2-inch diameter (they will shrink). Lay the caul fat down onto the table, place the “patties” on top spacing them evenly about 2-inch in between. Cut a square of caul fat around the patty large enough to wrap the patty (about 4 inch.) Cook them in a skillet or in a 500 F oven. You want the fat to render and turn crispy.
To Serve
Serve with a bamboo pick and topped with a spoonful of the mostarda.
Pick the parsley leaves and you can place them before you put the patty on top, so you can see it through the lacey fat.