Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Peas are Spring
Total:
3 hr 15 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Cut open the lamb and pound it out with a meat mallet to 1-inch thickness, or have your butcher do this for you. Season with salt and pepper on both sides.

In a medium bowl, combine the bread crumbs, chopped garlic, and chopped parsley, and mix well. Spread this mixture in an even layer over the meat. Distribute the prosciutto over the meat in an even layer, then place the egg wedges in one line down the center of the meat. Sprinkle the cheese over the meat in one layer. Roll the meat up and tie it tightly with butcher's twine.

In a large dutch oven, heat the olive oil over medium-high heat. Add the meat and brown it deeply on all sides. Add the wine to the pan and let it evaporate. Add the onion, carrot, celery, whole parsley, garlic clove, and bay leaves and cook 10 minutes more, then add the tomato paste and tomatoes. Cook, covered, at a simmer over low heat for 2 hours. Turn the meat once or twice and add more wine or water if necessary to keep it from drying out. Once the meat is done, remove, and let rest 15 minutes before carving.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Strain the pan juices and return to the roasting pan, discarding the solids. Bring the juices to a boil over medium-high heat and stir to dislodge browned bits from the bottom of the pan. Adjust the seasoning with salt and pepper, if necessary, and keep hot.

Cook the ziti in the boiling water according to the package directions, until tender yet al dente. Drain the pasta and add to the sauce, adding a splash of cooking water if necessary to keep the sauce from getting too "tight".

Serve the pasta in heated pasta bowls, topped with grated Parmigiano-Reggiano, and serve the sliced lamb alongside or as a second course.

IDEAS YOU'LL LOVE

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Tricolore Stuffed Pork

Recipe courtesy of Giada De Laurentiis

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Top 5 Restaurants

          7:30am | 6:30c

          Southern at Heart

          8:30am | 7:30c

          The Pioneer Woman

          9:30am | 8:30c

          The Kitchen

          11am | 10c

          Giada Entertains

          12:30pm | 11:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c
          On Tonight
          On Tonight

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking