Fustini's Oils and Vinegars
Lamb Lollipop with Ratatouille Sauce

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Lamb Lollipop with Ratatouille Sauce

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Lamb Lollipop with Ratatouille Sauce


Submitted by Corporate Chef Andy Stewart

Ingredients

Ratatouille Sauce
  • 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

Step 1. 

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.


Step 2.  Ratatouille 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.




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