Lamb Millefeuille

Recipe Ingredients

1/2 cup	118ml	Oil - for frying potatoes
6		Red skin potatoes - (1/2" thick) - blanched
		(about 3 medium potatoes)
4		Lamb tenderloin - (1/2" thick) - 1-ounce each
4		Feta cheese - (1 1/2" x 1 1/2" x 1/2") - 1/2-ounce each
		Salt - to taste
		Freshly ground black pepper - to taste
		Tomato Vinaigrette
1/2 cup	31g / 1.1oz	Diced tomatoes
2 tablespoons	30ml	Diced shallots
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Chopped parsley
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

For the vinaigrette: In a small bowl, combine the tomatoes, shallots, olive oil, parsley and season to taste. Set aside.

Preheat the grill.

Heat the oil for frying in a deep saute pan. Begin frying your potatoes when the oil begins to ripple. Carefully turn the potatoes as needed to achieve even browning.

Meanwhile, season the lamb medallions, and place them on the grill. Turn after two minutes. Remove the potatoes from the oil, drain and season. Remove the lamb from the grill.

Begin building the millefeuille: On the plate, put down a potato round, top with a medallion of lamb and a slice of cheese. Repeat, ending with a potato on top. Drizzle the entire plate with the tomato vinaigrette.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2168 broadcast 07-18-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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