Grilled Eggplant & Lamb Medallion Sandwich with Rosemary Aio

2 Servings

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Grilled Eggplant & Lamb Medallion Sandwich with Rosemary Aio Ingredients

1 Eggplant; about 1 pound, cut	1 tb Minced garlic
8 oz Lamb tenderloin; cut into 8	2 tb Finely chopped fresh
Salt and pepper	Salt and pepper
Olive oil	2 sl Parmesan Cheese; ( 2" by 1")
ROSEMARY AIOLI	Fresh rosemary sprigs
1/2 c Prepared or homemade	Black pepper for rim

Instructions for Grilled Eggplant & Lamb Medallion Sandwich with Rosemary Aio

ESSENCE OF EMERIL SHOW#EE2271 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 1-2 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 flaming rosemary sprig and black pepper. Posted to recipelu-digest by molony on Mar 11, 1998

Main Ingredient: LambCuisine: Uncategorized