Rosemary Lamb Skewers With White Bean And Tomato Ragu

Recipe Ingredients

4 sections		Fresh rosemary, about 8" long
8		Three-ounce Lamb medallions
1 cup	237ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	Balsamic vinegar
2 tablespoons	30ml	Minced garlic - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Julienned onions
2 tablespoons	30ml	Minced shallots
2 cups	320g / 11oz	Cooked white beans
6		Italian Roma tomatoes - seeded, julienned
1/2 cup	118ml	Red wine
2 cups	474ml	Veal reduction
1 tablespoon	15ml	Butter
		Garnish
		Twenty-five year old balsamic vinegar
		Chopped chives
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill.

Strip the leaves of the rosemary stems, leaving 3 inches from the top of the stem intact. Place two of the lamb medallions on each rosemary skewer. Finely chop the rosemary leaves removed from the stem.

In a mixing bowl, whisk 1 cup olive oil, balsamic vinegar, 1 tablespoon minced vinegar, and half of the chopped rosemary, together. Season the marinade with salt and pepper. Place the lamb skewers in glass square dish, (8 inches by 8 inches), and pour the marinade over the lamb skewers. Place the dish in the refrigerator and marinate for 2 hours. Remove the skewers from the marinade and grill for 3 to 4 minutes on each side for medium-rare.

In a saute pan, heat the remaining olive oil. When the oil is hot saute the onions for 4 to 5 minutes, or until wilted. Add the shallots, beans and tomatoes and saute for 2 minutes. Add the remaining garlic. Season the vegetables with salt and pepper. Add the red wine and veal reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the ragu' for about 3 to 4 minutes. Stir in the remaining chopped rosemary and butter. Season with salt and pepper, if needed.

Remove the lamb from the grill. Spoon the ragu in the center of the plate. Place the skewers directly on top of the ragu'. Drizzle the plate with 25 year old balsamic vinegar. Garnish with chopped chives and Emeril's Essence.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2409 broadcast 12-20-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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