Lamb 'Wallets' - {Portofoglio Di' Agnello}

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
8 oz	227g	Field mushrooms - sliced 1/8" thick
1		Garlic clove - thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Red wine vinegar
1/4 lb	113g / 4oz	Ground sausage - casing removed
1/4 teaspoon	1.3ml	Chili flakes
2 tablespoons	30ml	Chopped fresh Italian parsley
2		Eggs - lightly beaten
1/4 cup	59ml	Freshly-grated caciocavallo
1		Cayenne pepper
4		Portions leg of lamb - (6 oz ea) - pounded as flat
		As possible
1 cup	146g / 5.1oz	Roughly-chopped canned peeled seeded
		Tomatoes
		And roughly chopped
1 cup	237ml	Dry white wine
		"hee Hee" Garnish
2 oz	56g	Field mushrooms - sliced 1/8" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Chili flakes
1		Squeeze lemon
		Extra-virgin olive oil

Recipe Instructions

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.

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.

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

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

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F28) - from the TV FOOD NETWORK

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