| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce07 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Oil; for frying potatoes |
| 6 |
sl |
Red skin potatoes – (1/2" thick); blanched |
|
|
(about 3 medium potatoes) |
| 4 |
sl |
Lamb tenderloin – (1/2" thick); 1-ounce each |
| 4 |
sl |
Feta cheese – (1 1/2" x 1 1/2" x 1/2"); 1/2-ounce each |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
|
|
=== TOMATO VINAIGRETTE === |
| 1/2 |
c |
Diced tomatoes |
| 2 |
tb |
Diced shallots |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Chopped parsley |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
For the vinaigrette: In a small bowl, combine the tomatoes, shallots, olive
oil, parsley and season to taste. Set aside. Preheat the grill. Heat the
oil for frying in a deep saute pan. Begin frying your potatoes when the oil
begins to ripple. Carefully turn the potatoes as needed to achieve even
browning. Meanwhile, season the lamb medallions, and place them on the
grill. Turn after two minutes. Remove the potatoes from the oil, drain and
season. Remove the lamb from the grill. Begin building the millefeuille: On
the plate, put down a potato round, top with a medallion of lamb and a
slice of cheese. Repeat, ending with a potato on top. Drizzle the entire
plate with the tomato vinaigrette.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2168 broadcast 07-18-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-05-1996
NOTES : There is something wrong with the mathematics of this recipe.
Recipe by: Emeril Lagasse
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