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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.
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Nutritional information can be found listed with each product.
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