Ingredients Jump to Instructions ↓

  1. 4 sections Fresh rosemary, about 8" long

  2. 8 Three-ounce Lamb medallions

  3. 1 cup 237ml Olive oil - plus

  4. 2 tablespoons 30ml Olive oil

  5. 1/4 cup 59ml Balsamic vinegar

  6. 2 tablespoons 30ml Minced garlic - divided

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 1 cup 62g / 2 1/5oz Julienned onions

  10. 2 tablespoons 30ml Minced shallots

  11. 2 cups 320g / 11oz Cooked white beans

  12. 6 Italian Roma tomatoes - seeded, julienned

  13. 1/2 cup 118ml Red wine

  14. 2 cups 474ml Veal reduction

  15. 1 tablespoon 15ml Butter

  16. Garnish

  17. Twenty-five year old balsamic vinegar

  18. Chopped chives

  19. Emeril's Essence - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the grill.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. This recipe yields 4 servings.


Send feedback