Lamb

Ingredients

• 1 cup tomatoes canned ripe peeled seeded roughly chopped
• 1 pinch cayenne pepper 
• 0.3 teaspoon chili flakes 
• 1 pinch chili flakes 
• 1 cup cooking wine dry white
• 2  eggs lightly beaten
• 1 clove garlic thinly sliced
• 0.3 pound ground sausage 
• 24 ounce leg of lamb 
• 1 tablespoon optional: lemon 
• 2 ounces field mushrooms sliced
• 8 ounces field mushrooms sliced
• 0.5 cup olive oil extra-virgin
• 4 servings olive oil extra-virgin
• 2 tablespoon parsley fresh italian chopped
• 2 tablespoons red wine vinegar 
• 4 servings salt and pepper 
• 4 servings salt and pepper black freshly ground
• 0.3 cup caciocavallo freshly grated
• 0.3 cup caciocavallo freshly grated

Equipment

• bowl
• frying pan
• sauce pan
• toothpicks

Directions

1. 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.
2. Place in a large bowl, and add the sausage and combine.
3. Add chili flakes, parsley, 2 eggs, cheese and cayenne pepper
4. 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.
5. 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.
6. 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.
7. Serve immediately with "Hee Hee" garnish spooned over each serving.;
8. Combine ingredients and serve over lamb.;