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1
In a Dutch oven heat 3 tablespoons olive oil over medium-high heat until hot but not smoking.
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2
Add onion and saute until just beginning to soften, about 5 minutes.
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3
Add pancetta and peas and toss.
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4
Add the ground lamb, season with salt and pepper and cook 8 to 10 minutes.
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5
Let cool, add eggs and chili flakes and stir through fat, about 3 to 5 minutes.
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6
Remove from the heat and let cool.
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7
Once the meat mixture is cool, add the bread crumbs, grated cheese, and parsley, Stir to blend.
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8
Use the mixture to stuff the leg of lamb, dividing the stuffing evenly throughout the meat flaps created by the butterfly cut.
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9
Use butcher's twine to tie the leg so that none of the stuffing will spill out.
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10
Season with salt and pepper.
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11
Heat the remaining 3 tablespoons olive oil in the 12-inch saute pan over high heat.
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12
When the oil is hot but not smoking add the stuffed leg to the pan and sear it.
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13
Pour in the white wine and allow it to evaporate.
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14
Season, to taste, with salt and pepper and cover with the lid.
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15
Lower the heat to medium and allow the leg of lamb to cook until medium, about 45 minutes.
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16
Add water when necessary to keep the leg from sticking to the pan.
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17
Serve hot, drizzled with gravy from the pan.
