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SCOTTATA DI AGNELLO AI VEGETALI




Source of Recipe


Chef Massimo Fedozzi/Portofino Bay Hotel


Recipe Introduction


Lamb


List of Ingredients




2 loin of lamb, 10 oz.
2 red bell pepper, roasted
2 yellow bell pepper, roasted
2 red onion, thinly sliced
1 zucchini
3 baby eggplants, sliced
8 oz. Green pea shoots or watercress or arugula
Salt, black pepper
Extra virgin olive oil
4 Tblsp balsamic vinegar
Fresh rosemary, fresh sage
2 cloves garlic

Recipe



Chop the garlic, rosemary, and sage together. Season the loins with salt and pepper. Roll the loins in the chopped herbs until completely coated.

Sear the loins in 1 tablespoon of oil, making sure to brown all sides. Refrigerate.

Thinly slice the zucchini lengthwise, season with salt and pepper, grill and reserve. Repeat with the eggplant. Sauté the onion with a little oil, add balsamic vinegar and cook until caramelized and translucent.

Clean the peppers of all the filaments. Place 1 red pepper in the food processor, season with salt and pepper, and blend until liquefied. Repeat with the yellow.

Break the remaining peppers in pieces, season with salt and pepper and reserve.

Slice the lamb as thin as possible.

Place a ring mold in the middle of an individual serving plate, and start building layers of sliced lamb and veggies. Finish with the onion topped with pea shoots season with oil and salt. Decorate the plate with the pepper sauces, black pepper, and a drizzle of extra virgin olive oil.

Serves 6.