| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Essnce11 |
4 |
servings |
INGREDIENTS
| 8 |
|
Lamb medallions -; (2 oz ea) |
| 3 |
tb |
Olive oil |
|
|
Emeril's Essence; see * Note |
| 2 |
|
Italian Roma tomatoes; split in half |
| 4 |
sl |
Eggplant -; (1" thk) |
| 4 |
sl |
Zucchini -; (1" thk) |
| 4 |
|
Green onions |
| 8 |
sl |
Mozzarella Affumicata cheese ; (2 oz ea) |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1 |
tb |
Finely-chopped parsley |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the grill. Season each lamb medallion and vegetable slices with
olive oil and Emeril's Essence. Place on the grill. Cook the lamb for 3
minutes on each side for medium-rare. Cook the vegetables for 2 minutes on
each side. Remove from the grill. Season both sides of the cheese with salt
and white pepper. Alternate layering 3 pieces of the lamb, 2 slices of the
Mozzarella, and one slice of each vegetable for each serving. Garnish with
parsley. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2365 broadcast 04-06-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-17-1998
Recipe by: Emeril Lagasse
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