Lamb Braciolette Pugliese with Orecchiette

Yield:
4 servings
Level:
Easy
Ingredients
  • 8 thin slices of leg or shoulder of lamb, about 4 x 4 x 1/4-inch
  • 8 paper-thin slices of Prosciutto
  • 8 2 -ounce pieces young Pecorino cheese
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh parsley leaves plus 4 tablespoons
  • Salt and pepper
  • 4 tablespoons virgin olive oil
  • 1 medium Spanish onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons dried hot chilies
  • 1 cup dry red wine
  • 3 cups basic tomato sauce, recipe follows
  • 1 recipe orecchiette pasta
  • 1 cup freshly grated hard Pecorino
Directions
  • Bring 6 quarts water to boil and add 2 tablespoons salt.

  • Using a meat mallet or cleaver blade, pat each lamb piece until it's 1/16-inch thick. Onto each lamb piece place one slice of Prosciutto and 1 piece of cheese. Mix rosemary, mint and 2 tablespoons parsley and divide among 8 pieces of lamb. Season with salt and pepper and roll like a burrito to form a little package. Tie each with 2 pieces of butcher twine.

  • In a heavy bottom pot, heat olive oil until smoking. Brown lamb pieces 4 at a time until golden brown all over and remove. Add onions and garlic and cook until softened and lightly browned. Add chilies, red wine and tomato sauce and bring to a boil. Lower heat to medium and place meat in pan with sauces, submerging the meat halfway. Simmer uncovered for 20 to 30 minutes, or until lamb is fork tender.

  • Put orecchiette into boiling water and cook until al dente, about 6 to 7 minutes, and drain.

  • Remove meat from sauce and toss orecchiette into sauce. Remove strings from meat. Pour orecchiette into a large serving bowl. Place meat on top, sprinkle with cheese and serve.


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