Smoked Mozzarella, Lamb, and Grilled Vegetable Mille-Feuille

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
Yield: 4 servings

Ingredients
  • 8 (2-ounce) lamb medallions
  • 3 tablespoons olive oil
  • Essence, recipe follows
  • 2 roma tomatoes, halved
  • 4 (1-inch) eggplant slices
  • 4 (1-inch) zucchini slices
  • 4 green onions
  • 8 (2-ounce) mozzarella slices affumicata (smoked mozzarella)
  • Salt and white pepper
  • 1 tablespoon finely chopped parsley
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

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 1 slice of each vegetable for each serving. Garnish with parsley.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup


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