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Hunan Style Marinated Lamb Lollipops with Niçoise Vegetable Ragout Recipe

From: TABLE MANNERS

Recipe courtesy: Chef Daniel Thiebaut, Daniel Thiebaut Restaurant, danielthiebaut.com

Serves: 4

Ingredients:

  • 8 lamb chops, about 2-inches thick each
  • 2 zucchini, diced
  • ½ onion, diced
  • 4 tomatoes, diced
  • 2 small red potatoes, cut in half with center removed
  • 2 Roma tomatoes, cut in half with center removed
  • 2 eggplants, diced
  • 2 garlic cloves, chopped
  • ¼ cup niçoise olives, diced
  • 1 tablespoon tomato paste
  • salt and pepper to taste
  • Hunan Lamb Marinade (see recipe below)

Directions:

  1. Marinate lamb chops in Hunan Lamb Marinade overnight.
  2. Sauté onions and garlic in olive oil for 2 minutes. Add tomato paste and cook for one more minute.
  3. Add zucchini and eggplant, cooking slowly for 10 to 15 minutes.
  4. Add diced tomatoes (not Roma tomato halves) and olives. Cook until soft and season with salt and pepper to taste. Set aside.
  5. Steam the potatoes for three minutes.
  6. Fill the potato cups and Roma tomato cups with the vegetable mixture and bake in a 375° F oven for 5 minutes.
  7. Grill lamb chops to desired doneness, about 4-6 minutes per side.
  8. Place 1 potato cup and 1 tomato cup on plate with 2 lamb lollipops. Serve immediately.

Hunan Lamb Marinade

Ingredients:

  • 1 cup hoisin sauce
  • 1 tablespoon brown sugar
  • ¼ cup red wine
  • ½ cup plum sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon Chinese five-spice powder
  • ½ teaspoon curry powder
  • ¼ teaspoon chili garlic sauce
  • 1 teaspoon soy sauce
  • ¼ cup char siu mix

Directions:

  1. Mix all ingredients and store in refrigerator until ready to use.
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