Episode 917 - Bringing It Home: Pancetta Wrapped Lamb Loin over Artichoke Ratatouille with Marjoram & A Sticky Lamb Glaze  

Food and Lifestyle Expert, Laura McIntosh joins chef Tony Baker from Montrio Bistro in Monterey. Together they whip up Pancetta Wrapped Lamb Loin served over Artichoke Ratatouille with Marjoram & a Sticky Lamb Glaze.

Pancetta Wrapped Lamb Loin over Artichoke Ratatouille with Marjoram & A Sticky Lamb Glaze Recipe

Ingredients:

For the Pancetta Wrapped Lamb Loin
Boneless Lamb Loins
6 Each Slices of Pancetta, very thin

For the Artichoke Ratatouille
4 Each  Large Artichoke Hearts (cooked & diced)
1 Each Eggplant
2 Each Red Peppers
2 Each Yellow Peppers
1 Tbsp Chopped Garlic
2 Each Zucchini
2 Each Yellow Squash
1 Each Yellow Onion
1 Tbsp Tomato Paste
½ Bunch Marjoram
1 Cup Extra Virgin Olive Oil
Salt and Pepper

For the Sticky Lamb Glaze
3 Qt. Lamb Stock, fresh not from base
1 Cup Sherry Vinegar
3 Cup Equal parts chopped: Carrot, Onion, Celery and Leek
1 Each Bay leaf

Preparation:

For the Lamb Loin:
Remove any silver skin from the lamb.
Tightly wrap the pancetta (Italian cured bacon) around the lamb.
Season with fresh black pepper prior to cooking

For the Artichoke Ratatouille:
Dice all of the vegetables into ¼ inch dice.
In a heavy bottomed pan, heat the oil, add the garlic and eggplant, cook slowly for approx 30mins.
Add the onions and cook until translucent.
Add the Peppers and cook until tender.
Add the tomato paste and cook for 5 mins.
Add the artichoke hearts, zucchini and squash, remove from heat, add the marjoram salt and pepper to taste.
Ratatouille can be made and reheated easily making this great for large groups.

For the Sticky Lamb Glaze:
Sweat the vegetables and bay
Add the vinegar and reduce by ¾
Add the stock and reduce until it reaches a sauce consistency
Strain, season and serve.

Additional Info:
Bringing It Home
www.bringingithome.tv

Montrio Bistro
414 Calle Principal
Monterey, CA 93940
Phone : (831) 648-8880
www.montrio.com

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