Sicilian Stuffed Lamb Rolls

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 ounces pancetta, minced
• 2 ounces sharp provolone cheese, shredded
• 1/4 cup fresh italian parsley, minced
• 2 tablespoons pine nuts, toasted
• 1 tablespoon raisins, minced
• 1 garlic clove, minced
• 1 1/2 lbs lamb loin
• 2 ounces salt lamb, finely chopped and blanched 5 minutes
• 1 large onion, chopped
• 2 tablespoons fresh italian parsley, minced
• 1 large garlic clove, minced
• 1/2 cup full-bodied red wine
• 1 tablespoon dry marsala
• 1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crumbled
• 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano, crumbled
• 2 large fresh mint leaves, minced or 1 pinch dried mint, crumbled
• salt & freshly ground black pepper
• 1 (16 ounce) can diced tomatoes, undrained

Recipe

• 1 for stuffing.
• 2 combine all ingredients except lamb in small bowl.
• 3 cut lamb across grain into about 12 3/8-inch slices.
• 4 pound lamb slices between sheets of waxed paper to 1/8-inch thickness.
• 5 spread 1 tablespoon stuffing down center of each slice, leaving 1/2-inch border.
• 6 fold long sides over stuffing.
• 7 starting at 1 short end, roll each slice up jelly roll fashion;tie rolls once in each direction with string.
• 8 for sauce.
• 9 pat salt lamb dry;saute in heavy large skillet over medium-low heat until lamb renders most of fat and turns golden, about 10 minutes.
• 10 remove with slotted spoon.
• 11 increase heat to medium.
• 12 pat lamb rolls dry and brown (do not crowd) on 1 side.
• 13 turn lamb, add onion to skillet and brown lamb on all sides.
• 14 stir in parsley and garlic;saute until soft, about 2 minutes.
• 15 add red wine, marsala,basil,oregano and mint.
• 16 simmer until sauce is reduced to glaze, about 10 minutes, stirring occasionally.
• 17 sprinkle lamb lightly with salt and pepper.
• 18 add salt lamb and tomatoes and bring mixture to simmer.
• 19 cover and cook until lamb is tender, turning and basting occasionally, about 30 minutes.
• 20 degrease liquid.
• 21 transfer lamb to heated platter, discarding strings;tent with foil tp keep warm.
• 22 if necessary bring sauce to boil and reduce until thickened to saucelike consistancy.
• 23 taste and adjust seasoning.
• 24 spoon sauce over lamb and serve immediately.