You may also like
Categories:
lamb shoulder salt bread crumbs clove garlic parsley eggs caciocavallo extra-virgin olive oil red wine onion carrot celery bay leaves tomato paste tomatoes
Viewed: 52 - Published at: 4 years agoIngredients
- 1 (4-pound) lamb shoulder, boned
- Salt and pepper
- 1/2 cup bread crumbs
- 1 clove garlic, sliced, plus 1 whole clove garlic
- 2 sprigs parsley, chopped, plus 1 sprig, whole
- 1/4 pound prosciutto, cut into strips
- 2 eggs, hard boiled and cut into 6 pieces
- 1/4 cup caciocavallo or pecorino Romano, freshly grated
- 1/4 cup extra-virgin olive oil
- 1 cup red wine
- 1 onion, quartered
- 1 carrot, cut into 6 pieces
- 1 rib celery, cut into 6 pieces
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 cup canned whole tomatoes with juice, crushed
- 1 pound ziti
- 1 cup freshly grated Parmigiano-Reggiano
Method
- 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.
