Recipe: Lamb Braciolette Pugliese With Orecchiette [edit]

Step 1

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

Step 2

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's twine.

Step 3

In a heavy-bottomed 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 Basic Tomato Sauce and bring to a boil. Lower heat to medium and place meat in pan with sauce, submerging the meat halfway. Simmer uncovered for 20 to 30 minutes, or until lamb is fork tender.

Step 4

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

Step 5

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.

Step 6

This recipe yields 4 servings.