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Smoked Mozzarella, Lamb, And Grilled Vegetable Mille-feuille

  • Yield: 4 servings


  • 8 2-ounce lamb medallions
  • 3 tablespoons olive oil
  • Essence
  • 2 Italian Roma tomatoes, split in half
  • 4 1-inch slices of eggplant
  • 4 1-inch slices of zucchini
  • 4 green onions
  • 8 2-ounce slices of Mozzarella Affumicata cheese
  • Salt and white pepper
  • 1 tablespoon finely chopped parsley


  • Preheat the grill. Season each lamb medallion and vegetable slices with olive oil and Essence. Place on the grill. Cook the lamb for 3 minutes on each side for medium-rare. Cook the vegetables for 2 minutes on each side. Remove from the grill. Season both sides of the cheese with salt and white pepper. Alternate layering 3 pieces of the lamb, 2 slices of the Mozzarella, and one slice of each vegetable for each serving. Garnish with parsley.