Ingredients

  • Stuffing
  • ½ loaf Italian bread
  • 1 tablespoon olive oil, virgin
  • ¼ cup white wine
  • 6 ounces ground lamb
  • 2 ounces pancetta
  • 2 ounces prosciutto
  • 1 ½ ounces cheese, parmesan Regiano grated
  • 2 teaspoons sage chopped
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 8 lbs. lamb shoulder debone, 6lb boneless
  • 1 tablespoon olive oil, virgin
  • Red Wine Sauce
  • 1 ½ tablespoons olive oil
  • 2 lbs. lamb bones
  • 1 small onion, red coarsely chopped
  • 1 carrot coarsely chopped
  • 1 celery stalk coarsely chopped
  • 1 ½ tablespoons plain flour
  • 1 ½ cups red wine
  • ¼ cup tomatoes, canned chopped
  • 8 cups water
  • 1 ½ teaspoons tomato paste
  • 1 ½ teaspoons salt
  • ⅛ teaspoon pepper
  • reserve pan juices

Directions

1. Stuffing: Discard crust from bread and cut into 1/2 in cubes to measure 2 cups. In shallow baking pan toss bread with oil and toast in 350*F/175*C/GM 4 oven until golden, about 10 minutes. Transfer to large bowl and stir in wine.
2. Add ground lamb, pancetta prosciutto, cheese, sage, salt and pepper to food processor and pulse until finely chopped. Stir mixture into bread. May be made 1 day ahead and chelled, covered.
3. Increase temperature to 400*F/200*C/GM 6. Put butterflied lamb shoulder, boned side up, on work surface and trim well. Season lamb with salt and pepper. Spread stuffing evenly over lamb. With long side, roll up jelly-roll fashion, tying with kitchen string to secure. Transfer lamb to rack on roasting pan and rub with oil. Season lamb with salt and pepper.
4. Roast lamb about 1 1/2 hours (meat will not be pink, 170*F). Transfer lamb to cutting board, reserving juices for sauce. Skim off any fat, and let rest for 15 minutes. Discard string and cut into 1/2" thick slices.
5. Sauce: In large kettle, heat oil until just smoking, over modrate heat, and brown lamb bones, should take about 30 minutes. Do not burn bones.
6. Add onion, carrot, celery and flour to browned bones. Cook mixture over moderate heat, stirring, 5 minutes. Deglaze with wine. Stir in tomatoes, water, tomato paste, salt and pepper. Simmer sauce, uncovered, until reduced by about half, about 1 hour, and pour through a sieve into a saucepan. Discard solids. Skim off any fat and boil sauce until reduced to abou;3 cups. Add reserved pan juices and salt and pepper to taste. Sauce keeps, covered and chilled, 3 days. Makes about 3 cups.

Notes
Serving Ideas:Original serves 8.


Categories
Lamb, main coursesauces, savory
Keywords
Lamb, main coursesauces, savory
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