This is a print preview of "Grilled Eggplant And Lamb Medallion Sandwich With Rosemary Aioli" recipe.

Grilled Eggplant And Lamb Medallion Sandwich With Rosemary Aioli Recipe
by Global Cookbook

Grilled Eggplant And Lamb Medallion Sandwich With Rosemary Aioli
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  Servings: 2

Ingredients

  • 1 x Eggplant - (abt 1 lb) cut eight 1" slices
  • 8 ounce Lamb tenderloin cut in 8 medallions Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil
  • 1/2 c. Prepared or possibly homemade mayonnaise
  • 1 Tbsp. Chopped garlic
  • 2 Tbsp. Finely-minced fresh rosemary Salt to taste Freshly-grnd black pepper to taste
  • 2 slc Parmesan cheese - (2" by 1") Fresh rosemary sprigs Freshly-grnd black pepper for rim

Directions

  1. Preheat the grill.
  2. For Rosemary Aioli: In mixing bowl, combine the mayonnaise, garlic and rosemary and blend till incorporated. Season with salt and pepper. Set aside.
  3. For eggplant and lamb: Rub each piece lightly with the extra virgin olive oil to prevent from sticking to the grill. Season with salt and pepper. On a warm grill, grill each piece of eggplant for 1 minute on each side. Remove from the grill and set aside. Place the lamb medallions on the grill and cook till medium-rare, about 1 to 2 min on each side. Remove from the grill and set aside.
  4. To assemble, place a small pool of the aioli in the center of the plate. Alternate layering the eggplant and lamb medallions four times. Top with a slice of Parmesan Cheese. Drizzle the remaining aioli over top and garnish with a flaming rosemary sprig and black pepper.
  5. This recipe yields 2 servings.