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Rosemary Lamb Skewers With White Bean And Tomato Ragu

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 sections  Fresh rosemary, about 8" long
8   Three-ounce Lamb medallions
1 cup 237mlOlive oil - plus
2 tablespoons 30mlOlive oil
1/4 cup 59mlBalsamic vinegar
2 tablespoons 30mlMinced garlic - divided
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 62g / 2.2ozJulienned onions
2 tablespoons 30mlMinced shallots
2 cups 320g / 11ozCooked white beans
6   Italian Roma tomatoes - seeded, julienned
1/2 cup 118mlRed wine
2 cups 474mlVeal reduction
1 tablespoon 15mlButter
  Garnish
  Twenty-five year old balsamic vinegar
  Chopped chives
  Emeril's Essence - see * Note

Recipe 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.

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

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