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1
In a deep 12-inch skillet, heat the olive oil until shimmering.
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2
Add the pancetta slices and cook over moderate heat, turning occasionally, until browned and crisp, about 6 minutes.
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3
Transfer the pancetta to a work surface and chop finely.
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4
Reserve the skillet and fat.
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5
In a large bowl, mix the pancetta with the eggs, pecorino cheese, bread crumbs, 6 tablespoons of the parsley and half of the minced garlic.
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6
Season with 1/2 teaspoon each of salt and pepper.
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7
Working with 1 piece of lamb at a time, place the meat on a work surface between two sheets of plastic wrap and pound it into a roughly 4-by-6-inch rectangle, 1/4 inch thick.
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8
Spoon the filling onto each pounded piece of lamb, leaving a 1-inch border on one of the shorter sides.
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9
Starting on the shorter end, press the filling to compact it slightly and roll the lamb into a tight cylinder.
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10
Tuck in any loose flaps of lamb and tie up the rolls with kitchen string.
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11
Set the skillet over moderately high heat until the fat shimmers.
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12
Add the lamb rolls in a single layer and cook, turning occasionally, until browned all over, 10 to 12 minutes.
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13
Transfer the lamb rolls to a large plate.
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14
Add the onion to the skillet and cook over moderate heat, stirring, until softened, about 8 minutes.
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15
Add the remaining garlic and cook until fragrant.
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16
Add the tomato paste and cook, stirring, for 1 minute.
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17
Pour in the wine and simmer until slightly reduced, scraping up any browned bits stuck to the bottom of the skillet, about 3 minutes.
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18
Add the water, chopped tomatoes, crushed red pepper and a pinch of salt.
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19
Return the lamb rolls and any accumulated juices to the skillet and bring to a boil.
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20
Cover tightly and simmer over moderately low heat until the lamb is tender, about 1 1/2 hours.
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21
Transfer the lamb to a deep platter, cover with foil and keep warm.
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22
Boil the sauce over high heat, stirring, until slightly thickened, about 5 minutes.
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23
Pour over the lamb rolls, sprinkle with the remaining parsley and serve.
