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
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
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.
Warm the ratatouille
Warm the strained sauce
Sear the lamb in a large sauté pan at high heat
Place in a 375f oven for approx 7 mins or until desired temperature is reached
Carve and serve over the ratatouille
Drizzle with the sauce
Bringing It Home
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Monterey, CA 93940
Phone : (831) 648-8880
rest of Episode 917