Sicilian Australian Lamb Sugo, Brooklyn-style
For the Roasted Leg of Lamb:
Preheat oven to 400°F. In a small bowl, combine garlic, olive oil, thyme, rosemary, marjoram, parsley, and chili flakes. Spread mixture over lamb leg and season with salt and pepper. Set leg in a hotel pan and roast for 20 minutes; lower overn temperature to 250°F. Roast the lamb 3 hours more, or until the meat falls off the bones. Cool and separate meat from bones.
For the Sugo:
In a heavy pot on high heat, heat olive oil and add the onions, carrots, celery, parsnip, and garlic. Reduce heat to medium and sweat vegetables until translucent and aromatic. Add 4 cups Roasted Australian Leg of Lamb, tomato purée, and wine. Cook 2 to 3 minutes and add parsley, marjoram, and rosemary. Add enough water to cover and simmer until liquid is reduced by half. Add chili flakes, currants, pine nuts, capers, anchovies, and olives. Season with salt and pepper.
To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook pasta al dente and drain. In a sauté pan gently reheat 8 ounces Sugo and add cooked pasta. Toss to combine and cook 1 to 2 minutes. Plate pasta in a warm bowl and garnish with Pecorino Romano and orange zest.