Instructions: Wash mustard greens thoroughly under cold running water and cut away tough stems. Chop coarsely.

Combine garlic and 1 tablespoon olive oil in skillet and place over medium heat. Cook until garlic turns translucent, about 3 minutes. Add greens and cook, stirring. First water clinging to greens will evaporate, then greens will give up their internal liquid. After about 10 minutes, that will evaporate too. Stir frequently to keep garlic from scorching.

When liquid has evaporated, combine greens, bread crumbs and cheese in work bowl of food processor and pulse 4 or 5 times to chop. Mixture should form sticky mass. Do not overprocess to puree. Taste and adjust salt to taste, remembering that Pecorino is naturally salty.

Place 1 slice of flank steak on work surface and cover with plastic wrap. Using meat pounder or rolling pin, pound slice to roughly 1/4-inch thickness. Do this by striking middle of meat with glancing blows that spread to edges. Occasionally change position of meat 90 degrees to make sure meat spreads out evenly in all directions. Plastic wrap will keep meat from sticking to pounder. Meat should be light pink when thin enough. Repeat using all flank steak. Cut each slice into roughly 3- by 3-inch sections.

Place about 1/2 tablespoon of greens mixture in center of each slice and roll up. Fasten closed with toothpick. Place on plate and sprinkle with flour. Toss to dust well.

Heat remaining 3 tablespoons olive oil over medium-high heat in skillet large enough to hold all lamb pieces in 1 layer. When oil is quite hot, add lamb pieces and brown well on both sides, about 5 minutes per side. When browned, remove lamb pieces and drain all but 1 tablespoon fat.

Add celery and cook, scraping bottom of pan to get up as many browned bits as possible. After 5 minutes, add carrots and cook 5 minutes more. Finally, add onion and cook until softened, about 5 minutes. Stir tomato paste into wine and add to pan. Return lamb pieces to pan, reduce heat to medium-low, cover tightly and cook 15 minutes.

Turn pieces, add mushrooms, cover again and cook until lamb is tender enough to pierce easily with sharp knife, about 10 minutes more. Season vegetables to taste with salt and generous grinding of black pepper and sprinkle with parsley.

This recipe yields 4 servings.

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