Try this Lamb Millefeuille recipe, or contribute your own.
Suggest a better descriptionFor 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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 NOTES : There is something wrong with the mathematics of this recipe. Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 1 servings | ||
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Calories: 146 | ||
Calories from Fat: 124 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.9mg | 0 % | |
Potassium 336.7mg | 9 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 3.8g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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