| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | Essnce10 | 4 | Servings |
INGREDIENTS
| 4 | Sprigs Fresh rosemary, about | |
| 8 long | ||
| 8 | Three-ounce Lamb medallions | |
| 1 | c | Olive oil, plus |
| 2 | T | Olive oil |
| 1/4 | c | Balsamic vinegar |
| 2 | T | Minced garlic, divided |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | c | Julienned onions |
| 2 | T | Minced shallots |
| 2 | c | Cooked white beans |
| 6 | Whole Italian Roma tomatoes | |
| seeded julienned | ||
| 1/2 | c | Red wine |
| 2 | c | Veal reduction |
| 1 | T | Butter |
| === GARNISH === | ||
| Twenty-five year old | ||
| balsamic vinegar | ||
| Chopped chives | ||
| Emerils Essence, see * Note |
INSTRUCTIONS
Note: See the Emerils Essence Information recipe which is included in this collection. Preheat the grill. Strip the leaves of the rosemary stems, leaving 3 inches from the top of the stem intact. Place two of the lamb medallions on each rosemary skewer. Finely chop the rosemary leaves removed from the stem. In a mixing bowl, whisk 1 cup olive oil, balsamic vinegar, 1 tablespoon minced vinegar, and half of the chopped rosemary, together. Season the marinade with salt and pepper. Place the lamb skewers in glass square dish, (8 inches by 8 inches), and pour the marinade over the lamb skewers. Place the dish in the refrigerator and marinate for 2 hours. Remove the skewers from the marinade and grill for 3 to 4 minutes on each side for medium-rare. In a saute pan, heat the remaining olive oil. When the oil is hot saute the onions for 4 to 5 minutes, or until wilted. Add the shallots, beans and tomatoes and saute for 2 minutes. Add the remaining garlic. Season the vegetables with salt and pepper. Add the red wine and veal reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the ragu' for about 3 to 4 minutes. Stir in the remaining chopped rosemary and butter. Season with salt and pepper, if needed. Remove the lamb from the grill. Spoon the ragu in the center of the plate. Place the skewers directly on top of the ragu'. Drizzle the plate with 25 year old balsamic vinegar. Garnish with chopped chives and Emerils Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2409 broadcast 12-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-10-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1404
Calories From Fat: 847
Total Fat: 95.2g
Cholesterol: 159.6mg
Sodium: 229.2mg
Potassium: 2544.8mg
Carbohydrates: 70.3g
Fiber: 16.3g
Sugar: 4.2g
Protein: 66.8g