Sicilian Australian Lamb Sugo, Brooklyn-style

Adapted by
March 2013
Yield: 6 to 8 servings


For the Roasted Australian Leg of Lamb
8 cloves garlic, sliced
1/2 cup olive oil
3 sprigs thyme
2 sprigs rosemary
3 sprigs Marjoram
1/2 cup Italian parsley, leaves only
2 tablespoons chili flakes
1 Australian lamb leg
salt and pepper
For the Sugo
2 tablespoons olive oil
2 yellow onions, small dice
2 carrots, small dice
3 stalks celery, small dice
1 parsnip, small dice
6 cloves garlic, minced
2 cups tomato purée
2 cups dry Red wine
1/2 cup Italian parsley, leaves only
2 sprigs Marjoram
2 teaspoons minced rosemary
1 teaspoon chili flakes
1/2 cup dry currants
1/2 cup pine nuts, toasted
1/4 cup capers
3 tablespoons minced anchovies
1/2 cup chopped Kalamata olives
salt and pepper
To Assemble and Serve
1 1/2 pounds pasta
Grated Pecorino Romano
orange zest


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.