Iron Fish Honey vinegar · Meat and Poultry · SELECT Robust olive oil ·Mar 26, 2024

Lamb Lollipop with Ratatouille Sauce

Name: Lamb Lollipop with Ratatouille Sauce
Ingredients: 9 lamb lollipops; Fustini's Robust SELECT olive oil; salt and pepper; 2 tablespoon white wine; 1 tablespoon Fustini's Iron Fish honey vinegar; pinch saffron; 2 tablespoons butter; 2 tablespoons Fustini's Robust SELECT olive oil; 1 small onion, minced; 2 garlic cloves, minced; 3 Roma tomatoes, peeled, seeded, small dice; 1/4 cup zucchini, very small dice; 1/4 cup yellow squash, very small dice; chopped parsley; salt and pepper

Submitted by Corporate Chef Andy Stewart

Ingredients

9 lamb lollipops
Fustini's Robust SELECT olive oil
salt and pepper

2 tablespoon white wine
1 tablespoon Fustini's Iron Fish honey vinegar
pinch saffron
2 tablespoons butter
2 tablespoons Fustini's Robust SELECT olive oil
1 small onion, minced
2 garlic cloves, minced
3 Roma tomatoes, peeled, seeded, small dice
1/4 cup zucchini, very small dice
1/4 cup yellow squash, very small dice
chopped parsley
salt and pepper

Directions

Season lamb with olive oil, salt and pepper and let marinade for 2 hours. Fry lamb in hot pan until desired temperature is achieved. Serve with sauce.
Place wine, vinegar and saffron in small bowl and let sit 10 minutes. Place butter and olive oil in large skillet over moderate heat. Once butter is melted, add onion and cook until soft, stirring often. Add garlic and cook another minute. Add tomatoes and wine and cook until the smell of alcohol is gone. Add zucchini and yellow squash and cook until all liquid is gone and the sauce has thickened. Season with parsley salt and pepper.

Lamb Lollipop with Ratatouille Sauce