4 ounces olive oil
4 1/2 pounds American lamb top round or boneless sirloin (julienne or strips)
12 ounces onion, julienne cut
12 ounces fresh mushrooms, quartered
12 ounces zucchini sliced
12 ounces eggplant, sliced
1 1/2 tablespoons clove garlic, minced
3 tablespoons fresh basil, finely chopped
12 ounces red wine or chianti
2 quarts marinara sauce
6 pounds linguini (cooked al dente)
roasted pine nuts
Servings: 24
1. Sauté lamb in oil. Add vegetables and sauté. Add garlic and basil. Stir in wine and reduce slightly. Blend in Marinara sauce and season to taste.
2. Serve over a bed of linguini; top with fresh basil and roasted pine nuts.
4 1/2 pounds American lamb top round or boneless sirloin (julienne or strips)
12 ounces onion, julienne cut
12 ounces fresh mushrooms, quartered
12 ounces zucchini sliced
12 ounces eggplant, sliced
1 1/2 tablespoons clove garlic, minced
3 tablespoons fresh basil, finely chopped
12 ounces red wine or chianti
2 quarts marinara sauce
6 pounds linguini (cooked al dente)
roasted pine nuts
Servings: 24
1. Sauté lamb in oil. Add vegetables and sauté. Add garlic and basil. Stir in wine and reduce slightly. Blend in Marinara sauce and season to taste.
2. Serve over a bed of linguini; top with fresh basil and roasted pine nuts.
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