When was the last time you had a neglected classic like lobster thermidor or beef Wellington? Find out what you've been ...

A rustic Emilia-Romagna pie with herbs, ricotta, pancetta, and nutmeg.

Add the maple syrup and stir to coat the pancetta. Add the cabbage and stir again. Cook for 2-3 minutes, until the cabbage has wilted. Season with salt and freshly ground black pepper, to taste.

Add pancetta, and cook, stirring often, until the fat renders and the meat becomes crisp, 8 to 10 minutes. Transfer pancetta to a paper towel–lined plate to drain, reserving drippings in skillet.

Using a small paring knife, make 1 1/2-inch-deep slits all over the lamb. Spread the herb paste all over the lamb, working it into the slits; season the lamb with salt and pepper.