Smoked mozzarella, lamb & grilled vegetable mille-feuille

Yield: 4 servings

Measure Ingredient
8.00 \N lamb medallions -; (2 oz ea)
3.00 tablespoon olive oil
1 \N emeril's essence; see * note
2.00 \N italian roma tomatoes; split in half
4.00 slice eggplant -; (1 thk)
4.00 slice zucchini -; (1 thk)
4.00 \N green onions
8.00 slice mozzarella affumicata cheese -; (2 oz ea)
1 \N salt; to taste
1 \N freshly-ground white pepper; to taste
1.00 tablespoon finely-chopped parsley

* 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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-17-1998

Recipe by: Emeril Lagasse

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