Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Extra-virgin olive oil - plus

  2. 2 tablespoons 30ml Extra-virgin olive oil

  3. 8 oz 227g Field mushrooms - sliced

  4. 1 Garlic clove - thinly sliced

  5. 2 tablespoons 30ml Red wine vinegar

  6. 1/4 lb 113g / 4oz Ground sausage - casing removed

  7. 1/4 teaspoon 1 1/3ml Chili flakes

  8. 2 tablespoons 30ml Chopped fresh Italian parsley

  9. 2 Eggs - lightly beaten

  10. 1/4 cup 59ml Freshly-grated caciocavallo

  11. 1 Cayenne pepper

  12. 4 Portions leg of lamb - (6 oz ea) - pounded as flat

  13. As possible

  14. 1 cup 146g / 5.1oz Roughly-chopped canned peeled seeded

  15. Tomatoes

  16. And roughly chopped

  17. 1 cup 237ml Dry white wine

  18. "hee Hee" Garnish

  19. 2 oz 56g Field mushrooms - sliced

  20. 1/8" thick

  21. Salt - to taste

  22. Freshly-ground black pepper - to taste

  23. 1 Chili flakes

  24. 1 Squeeze lemon

  25. Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In a 10- to 12-inch saute pan, heat 1/2 cup olive oil until hot but not smoking. Toss in the mushrooms, garlic and season with salt and pepper. Deglaze pan with vinegar. Place in a large bowl, and add the sausage and combine. Add chili flakes, parsley, 2 eggs, cheese and cayenne pepper Place equal amounts of the mixture in the center of each lamb piece, and gently roll up the lamb so that the mushroom mixture is enclosed. Secure the roll with a toothpick. Repeat the process with the remaining lamb pieces.

  2. Heat 2 tablespoons of olive oil in a heavy-bottomed saucepan over high heat. When the oil is hot, but not smoking, add the lamb rolls and brown on all sides, about 10 minutes. Add the tomatoes and wine and bring to a boil. Reduce the heat to let the liquid simmer, until the lamb and the stuffing is cooked, about 1 hour, carefully stirring and basting occasionally with the pan juices.

  3. Serve immediately with "Hee Hee" garnish spooned over each serving.

  4. "Hee Hee" Garnish: Combine ingredients and serve over lamb.

  5. This recipe yields 4 servings.


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