| 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 |
tb |
Olive oil |
| 1/4 |
c |
Balsamic vinegar |
| 2 |
tb |
Minced garlic; divided |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Julienned onions |
| 2 |
tb |
Minced shallots |
| 2 |
c |
Cooked white beans |
| 6 |
|
Whole Italian Roma tomatoes; seeded, julienned |
| 1/2 |
c |
Red wine |
| 2 |
c |
Veal reduction |
| 1 |
tb |
Butter |
|
|
=== GARNISH === |
|
|
Twenty-five year old balsamic vinegar |
|
|
Chopped chives |
|
|
Emeril.s Essence; see * Note |
INSTRUCTIONS
* Note: See the .Emeril.s 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 Emeril.s 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
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