Smoked mozzarella, lamb, and grilled vegetable mille-feui
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 2-ounce lamb medallions | |
| 3 | tablespoons | Olive oil |
| Essence | ||
| 2 | Italian Roma tomatoes, split | |
| In half | ||
| 4 | 1-inch slices of eggplant | |
| 4 | 1-inch slices of zucchini | |
| 4 | Green onions | |
| 8 | 2-ounce slices of Mozzarella | |
| Affumicata cheese | ||
| Salt and white pepper | ||
| 1 | tablespoon | Finely chopped parsley |
Directions
ESSENCE OF EMERIL #EE2365
Preheat the grill. Season each lamb medallion and vegetable slices with olive oil and 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.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: