Title: Lamb Creative Club
Categories: Essnce07
Yield: 2 servings

1/4 c Black olives; roughly
-chopped
1/4 c Green olives; roughly
-chopped
1 tb Chopped shallots
1/2 ts Chopped fresh thyme
1 tb Lemon juice
1 tb Olive oil; plus extra
For grilling
1 lb Homemade or purchased bread
-dough
Salt; to taste
Freshly-ground black pepper;
-to taste
4 Lamb loin medallions -; (3
-oz ea)
2 tb Mayonnaise
1/2 ts Chopped fresh oregano
1/2 ts Chopped fresh rosemary
1/4 ts Ground cumin

In a bowl combine olives, shallots, thyme, lemon juice and 1 tablespoon
olive oil. Set aside to marinate while you prepare sandwich. Preheat a
stovetop or barbecue grill to medium-hot. Form 6 balls of dough, each about
1 1/2 inches in diameter. Oil dough and press into flat, thin circles;
season them with salt and pepper. If necessary, pound lamb medallions
1/2-inch thick. Oil and season lamb. Grill dough and lamb, watching them
carefully and turning and rotating as needed. Meanwhile, season mayonnaise
with herbs, cumin, salt and pepper to taste. When bread is cooked through,
build 2 triple-decker sandwiches with mayonnaise and beautiful medium-rare
lamb medallions. Serve with the olive salad. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2132 broadcast 04-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-23-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.