Lamb creative club
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | black olives; roughly chopped |
| ¼ | cup | green olives; roughly chopped |
| 1.00 | tablespoon | chopped shallots |
| ½ | teaspoon | chopped fresh thyme |
| 1.00 | tablespoon | lemon juice |
| 1.00 | tablespoon | olive oil; plus extra |
| 1 | for grilling | |
| 1.00 | pounds | homemade or purchased bread dough |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 4.00 | lamb loin medallions -; (3 oz ea) | |
| 2.00 | tablespoon | mayonnaise |
| ½ | teaspoon | chopped fresh oregano |
| ½ | teaspoon | chopped fresh rosemary |
| ¼ | teaspoon | ground cumin |
Directions
In a bowl combine olives, shallots, thyme, lemon juice and 1 tablespoon olive oil. Set aside to marinate while you prepare sandwich. Preheat a stovetop or barbecue grill to medium-hot. Form 6 balls of dough, each about 1½ inches in diameter. Oil dough and press into flat, thin circles; season them with salt and pepper. If necessary, pound lamb medallions ½-inch thick. Oil and season lamb.
Grill dough and lamb, watching them carefully and turning and rotating as needed. Meanwhile, season mayonnaise with herbs, cumin, salt and pepper to taste. When bread is cooked through, build 2 triple-decker sandwiches with mayonnaise and beautiful medium-rare lamb medallions. Serve with the olive salad. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2132 broadcast 04-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-23-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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