Rolled Lamb Cutlets Stuffed With Pancetta And Pecorino

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2 tablespoons extra-virgin olive oil

1/4 pound thinly sliced pancetta

4 hard-cooked eggs, finely chopped

1 cup freshly grated Pecorino Romano (4 ounces)

1/2 cup plain dry bread crumbs

1/2 cup minced flat-leaf parsley

5 large garlic cloves, minced

Kosher salt and freshly ground pepper

4 pounds boneless leg of lamb, trimmed of excess fat, meat cut into 12 pieces

1 large onion, finely chopped

2 tablespoons tomato paste

1 cup dry white wine

1 cup water

One 28-ounce can peeled Italian tomatoes, drained and chopped

1/2 teaspoon crushed red pepper

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