Lamb Braciolette Pugliese with Orecchiette Recipe

Name: Lamb Braciolette Pugliese with Orecchiette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 thin slices leg; 4 inches); 8 paper-thin prosciutto slices; 8 pieces (2 oz. each) young pecorino cheese; 2 tbsp. chopped fresh rosemary leaves; 2 tbsp. chopped fresh mint leaves; 6 tbsp. chopped fresh parsley leaves, divided; Salt, to taste; Freshly ground black pepper, to taste; 4 tbsp. virgin olive oil; 1 md. Spanish onion, finely chopped; 4 cloves garlic, thinly sliced; 2 tbsp. dried hot chilies; 1 cup dry red wine; 3 cups Basic Tomato Sauce (see recipe elsewhere); 1 recipe Orecchiette Made from Eggless Pasta (see recipe elsewhere); 1 cup freshly grated hard pecorino

Servings: persons

8 thin slices leg
4 inches)
8 paper-thin prosciutto slices
8 pieces (2 oz. each) young pecorino cheese
2 tbsp. chopped fresh rosemary leaves
2 tbsp. chopped fresh mint leaves
6 tbsp. chopped fresh parsley leaves, divided
Salt, to taste
Freshly ground black pepper, to taste
4 tbsp. virgin olive oil
1 md. Spanish onion, finely chopped
4 cloves garlic, thinly sliced
2 tbsp. dried hot chilies
1 cup dry red wine
3 cups Basic Tomato Sauce (see recipe elsewhere)
1 recipe Orecchiette Made from Eggless Pasta (see recipe elsewhere)
1 cup freshly grated hard pecorino

1
Bring 6 quarts water to boil and add 2 tbsp.
2
salt.
3
Using a meat mallet or cleaver blade, pat each lamb piece until it is 1/16-inch thick.
4
Onto each lamb piece place one slice of prosciutto and 1 piece of cheese.
5
Mix rosemary, mint and 2 tbsp.
6
parsley and divide among 8 pieces of lamb.
7
Season with salt and pepper and roll like a burrito to form a little package.
8
Tie each with 2 pieces of butcher's twine.
9
In a heavy-bottomed pot, heat olive oil until smoking.
10
Brown lamb pieces 4 at a time until golden brown all over and remove.
11
Add onions and garlic and cook until softened and lightly browned.
12
Add chilies, red wine and Basic Tomato Sauce and bring to a boil.
13
Lower heat to medium and place meat in pan with sauce, submerging the meat halfway.
14
Simmer uncovered for 20 to 30 minutes, or until lamb is fork tender.
15
Put Orecchiette into boiling water and cook until <I>al dente</I>, 6 to 7 minutes, and drain.
16
Remove meat from sauce and toss orecchiette into sauce.
17
Remove strings from meat.
18
Pour orecchiette into a large serving bowl.
19
Place meat on top, sprinkle with cheese and serve.

1094

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 thin slices leg, 4 inches), 8 paper-thin prosciutto slices, 8 pieces (2 oz. each) young pecorino cheese, and more.

Yes, Lamb Braciolette Pugliese with Orecchiette falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Braciolette Pugliese with Orecchiette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions