Yield: 4 servings
|8 \N||2-ounce lamb medallions|
|3 tablespoons||Olive oil|
|2 \N||Italian Roma tomatoes, split|
|\N \N||In half|
|4 \N||1-inch slices of eggplant|
|4 \N||1-inch slices of zucchini|
|4 \N||Green onions|
|8 \N||2-ounce slices of Mozzarella|
|\N \N||Affumicata cheese|
|\N \N||Salt and white pepper|
|1 tablespoon||Finely chopped parsley|
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: