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Name: Rosemary Lamb Skewers with White Bean And Tomato Ragu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Butter; Black Pepper freshly ground; 1 c Olive oil; plus; 2 c Cooked white beans; 1/4 c Balsamic vinegar; Emeril?s Essence; see * Note; 2 tb Shallots minced; 6 Whole Italian Roma tomatoes;; Twenty-five year old; Chives Chopped; 8 Three-ounce Lamb medallions; 4 Sprigs Fresh rosemary; about; 2 tb olive oil; 2 tb Minced garlic; divided; 2 c Veal reduction; Salt to taste; 1 c Julienned onions; 1/2 c Red wine

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INGREDIENTS

1 tb Butter
Black Pepper ; freshly ground
1 c Olive oil; plus
2 c Cooked white beans
1/4 c Balsamic vinegar
Emeril?s Essence; see * Note
2 tb Shallots ; minced
6 Whole Italian Roma tomatoes;
Twenty-five year old
Chives ; Chopped
8 Three-ounce Lamb medallions
4 Sprigs Fresh rosemary; about
2 tb olive oil
2 tb Minced garlic; divided
2 c Veal reduction
=== GARNISH ===
Salt ; to taste
1 c Julienned onions
1/2 c Red wine

Servings

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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-10-1997 Recipe by: Emeril Lagasse

NOTES

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Rosemary Lamb Skewers with White Bean And Tomato Ragu

1 tb Butter
 Black Pepper freshly ground
1 c Olive oil; plus
2 c Cooked white beans
1/4 c Balsamic vinegar
 Emeril?s Essence; see * Note
2 tb Shallots minced
6 Whole Italian Roma tomatoes;
 Twenty-five year old
 Chives Chopped
8 Three-ounce Lamb medallions
4 Sprigs Fresh rosemary; about
2 tb olive oil
2 tb Minced garlic; divided
2 c Veal reduction
 === GARNISH ===
 Salt to taste
1 c Julienned onions
1/2 c Red wine

* 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.    Recipe 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    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    02-10-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 4 servings

Calories: 105
Calories from Fat: 41 (39%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.3g
Cholesterol 7.6mg		2 %
Sodium 25.9mg		1 %
Potassium 120.2mg		3 %
Total Carbohydrate 4.7g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.6g
Protein 0.4g		1 %
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Calories per serving: 105

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