Recipe courtesy of Mario Batali
1 hr 45 min
25 min
1 hr 20 min
4 servings


  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • 8 ounces field mushrooms, sliced 1/8-inch thick
  • 1 clove garlic, thinly sliced
  • Salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/4 pound ground sausage, casing removed
  • 1/4 teaspoon chili flakes
  • 2 tablespoon fresh chopped Italian parsley
  • 2 eggs, lightly beaten
  • 1/4 cup freshly grated caciocavallo
  • Pinch cayenne pepper
  • 4 (6-ounce) portions leg of lamb, pounded flat as possible
  • 1 cup canned ripe tomatoes, peeled, seeded and roughly chopped
  • 1 cup dry white wine
  • Hee Hee Garnish, recipe follows
Hee Hee Garnish:
  • 2 ounces field mushrooms, sliced 1/8-inch thick
  • Salt and pepper
  • Pinch chili flakes
  • Squeeze of lemon
  • Extra-virgin olive oil


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:

Garnish: Combine ingredients and serve over lamb.;

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Lamb and Potato Sausages: Schiacciatine di Agnello e Patate

Recipe courtesy of Mario Batali

Lamb and Artichoke Tart: Tortino di Agnello e Carciofi

Recipe courtesy of Mario Batali

Costolette di Agnello (Mint and Lime Lamb Chops)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate

Recipe courtesy of Walter Potenza

Stuffed Lamb Sauce with Ziti: Agnello Ripieno

Recipe courtesy of Mario Batali

Lamb with Wild Mushrooms: Agnello con Funghi

Recipe courtesy of Mario Batali

L'Agnello Marocchino: Moroccan Lamb

Recipe courtesy of David Rocco

Lamb with Cardoons: Agnello con i Cardi

Recipe courtesy of Mario Batali

Lamb with Horseradish and Vinegar: Agnello al Raffano

Recipe courtesy of Mario Batali


So Much Pretty Food Here