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
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):
- 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
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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