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Lamb 'Wallets' - {Portofoglio Di' Agnello}


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  • 1/2 cup extra-virgin olive oil plus
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces field mushrooms sliced 1/8" thick
  • 1 garlic clove thinly sliced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons red wine vinegar
  • 1/4 pound ground sausage casing removed
  • 1/4 teaspoon chili flakes
  • 2 tablespoon chopped fresh Italian parsley
  • 2 eggs lightly beaten
  • 1/4 cup freshly-grated caciocavallo
  • 1 pinch cayenne pepper
  • 4 portions leg of lamb - (6 oz ea) pounded as flat
  • as possible
  • 1 cup roughly-chopped canned peeled seeded
  • tomatoes
  • and roughly chopped
  • 1 cup dry white wine
  • 2 ounces field mushrooms sliced 1/8" thick
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pinch chili flakes
  • 1 Squeeze lemon
  • Extra-virgin olive oil


Servings 4


Step 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. Place in a large bowl, and add the sausage and combine. Add chili flakes, parsley, 2 eggs, cheese 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.

"Hee Hee" Garnish: Combine ingredients and serve over lamb.

This recipe yields 4 servings.

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