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
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.