Lamb Creative Club

Recipe Ingredients

1/4 cup	36g / 1.3oz	Black olives - roughly chopped
1/4 cup	36g / 1.3oz	Green olives - roughly chopped
1 tablespoon	15ml	Chopped shallots
1/2 teaspoon	2.5ml	Chopped fresh thyme
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Olive oil - plus extra
		For grilling
1 lb	454g / 16oz	Homemade or purchased bread dough
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Lamb loin medallions - (3 oz ea)
2 tablespoons	30ml	Mayonnaise
1/2 teaspoon	2.5ml	Chopped fresh oregano
1/2 teaspoon	2.5ml	Chopped fresh rosemary
1/4 teaspoon	1.3ml	Ground cumin

Recipe Instructions

In a bowl combine olives, shallots, thyme, lemon juice and 1 tablespoon olive oil. Set aside to marinate while you prepare sandwich.

Preheat a stovetop or barbecue grill to medium-hot. Form 6 balls of dough, each about 1 1/2 inches in diameter. Oil dough and press into flat, thin circles; season them with salt and pepper. If necessary, pound lamb medallions 1/2-inch thick. Oil and season lamb. Grill dough and lamb, watching them carefully and turning and rotating as needed.

Meanwhile, season mayonnaise with herbs, cumin, salt and pepper to taste. When bread is cooked through, build 2 triple-decker sandwiches with mayonnaise and beautiful medium-rare lamb medallions. Serve with the olive salad.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2132 broadcast 04-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.