Free Recipe Lamb Millefeuille
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Lamb Millefeuille Recipe
1/2 c Oil; for frying potatoes
6 sl Red skin potatoes – (1/2
-thick); blanched
(about 3 medium potatoes)
4 sl Lamb tenderloin – (1/2
-thick); 1-ounce each
4 sl Feta cheese – (1 1/2 x 1
-1/2 x 1/2 ); 1/2-ounce
-each
Salt; to taste
Freshly ground black pepper;
-to taste
=== TOMATO VINAIGRETTE ===
1/2 c Diced tomatoes
2 tb Diced shallots
1/4 c Olive oil
2 tb Chopped parsley
Salt; to taste
Freshly ground black pepper;
-to taste
Lamb Millefeuille Preparation
For 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 – 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 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Lamb Millefeuille?
If you know a better Lamb Millefeuille Recipe please comment below.