Side Pannel
Grilled Eggplant and Lamb Medallion Sandwich W Rosemary
Grilled Eggplant and Lamb Medallion Sandwich W Rosemary
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetables
Ingredients List
- 1 Eggplant - (abt 1 lb), cut
- -eight 1
- Lices
- Sl
- 8 oz Lamb tenderloin, cut in 8
- Dallions s
- Salt, to taste
- Freshly-ground black pepper,
- -to
- Ste
- Taste
- Olive oil
Directions
ROSEMARY AIOLI
1/2 c Prepared or homemade
-mayonnaise
1 tb Minced garlic
2 tb Finely-chopped fresh
-rosemary
Salt, to taste
Freshly-ground black pepper,
-to
Ste
Taste
2 sl Parmesan cheese - (2 by 1)
Fresh rosemary sprigs
Freshly-ground black pepper,
-for
M
Rim
Preheat the grill. For Rosemary Aioli: In mixing bowl, combine the
mayonnaise, garlic and rosemary and blend until incorporated. Season with
salt and pepper. Set aside. For eggplant and lamb: Rub each piece lightly
with the olive oil to prevent from sticking to the grill. Season with salt
and pepper. On a hot grill, grill each piece of eggplant for 1 minute on
each side. Remove from the grill and set aside. Place the lamb medallions
on the grill and cook until medium-rare, about 1 to 2 minutes on each side.
Remove from the grill and set aside. To assemble, place a small pool of the
aioli in the center of the plate. Alternate layering the eggplant and lamb
medallions four times. Top with a slice of Parmesan Cheese. Drizzle the
remaining aioli over top and garnish with a flaming rosemary sprig and
black pepper. This recipe yields 2 servings.
1/2 c Prepared or homemade
-mayonnaise
1 tb Minced garlic
2 tb Finely-chopped fresh
-rosemary
Salt, to taste
Freshly-ground black pepper,
-to
Ste
Taste
2 sl Parmesan cheese - (2 by 1)
Fresh rosemary sprigs
Freshly-ground black pepper,
-for
M
Rim
Preheat the grill. For Rosemary Aioli: In mixing bowl, combine the
mayonnaise, garlic and rosemary and blend until incorporated. Season with
salt and pepper. Set aside. For eggplant and lamb: Rub each piece lightly
with the olive oil to prevent from sticking to the grill. Season with salt
and pepper. On a hot grill, grill each piece of eggplant for 1 minute on
each side. Remove from the grill and set aside. Place the lamb medallions
on the grill and cook until medium-rare, about 1 to 2 minutes on each side.
Remove from the grill and set aside. To assemble, place a small pool of the
aioli in the center of the plate. Alternate layering the eggplant and lamb
medallions four times. Top with a slice of Parmesan Cheese. Drizzle the
remaining aioli over top and garnish with a flaming rosemary sprig and
black pepper. This recipe yields 2 servings.
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