Leg of Lamb with Roasted Pear and Pine Nut Relish

You can also serve the relish with roast beef, pork, or chicken. Prepare it up to two days in advance, but be sure to stir in the nuts just before serving so they stay crunchy. Embellish the platter with fresh pears, roasted onion wedges, lemon slices, and flat-leaf parsley.
Photo by: Becky Luigart-Stayner

YIELD: 18 servings (serving size: about 3 ounces lamb and about 3 tablespoons relish)
COURSE: Main Dishes
Ingredients
Relish:
6 firm ripe Anjou pears, peeled, cored, and quartered
1 medium Rio or other sweet onion, cut into 1/4-inch-thick slices
Cooking spray
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon honey
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 cup pine nuts, toasted
Lamb:
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
4 garlic cloves
1 small onion, cut into 8 wedges
1 (5-pound) boneless leg of lamb, trimmed
Preparation
Preheat oven to 400°.
To prepare relish, arrange pears in a single layer in a 13 x 9-inch baking dish. Arrange onion slices in a single layer in another 13 x 9-inch baking dish; lightly coat onion slices with cooking spray. Bake pears and onion slices at 400° for 40 minutes or until tender, turning once. Cool; chop.
Combine 2 teaspoons rind and next 7 ingredients (through 1/4 teaspoon black pepper) in a large bowl; add chopped onion and pears, tossing gently to combine. Stir in nuts just before serving.

To prepare lamb, combine 1 tablespoon lemon rind and next 10 ingredients (through onion wedges) in a food processor; process until finely chopped. Roll roast, and secure at 3-inch intervals with twine. Spread the onion mixture over lamb; cover and refrigerate 8 hours or overnight.
Preheat oven to 450°.
Place lamb on the rack of a broiler pan coated with cooking spray; place rack in pan. Bake at 450° for 20 minutes. Decrease oven temperature to 300° (do not remove lamb from oven); bake an additional 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing. Serve relish with lamb.

LAMB WITH PEAR

2 large onions, peeled & sliced
2 Lbs. of Lean lamb, leg or shoulder cut into 2" pieces
4 Pears, peeled cored & cut into quarters
Water, to cover the meat
1/2 cup slivered almonds
Salt to taste
1 Tbsp. Olive oil
1 tsp Black pepper
1 tsp Cinnamon
1 tsp Ground ginger
1 tsp Ground coriander
1 tsp Cumin
Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are almost invariably made with lamb. Although not authentic, beef can be used as a substitute and turns out great as well.
In a large saucepan gently fry the onion in the olive oil until soft. Add lamb, ginger, and coriander to the pan and cook until it changes color. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste.

Cover and simmer gently until the meat is tender, about 1.5-2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.)
Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.

Place in a tagine and serve hot. Normally eaten using bread but rice is a great substitute.

Grilled Chihuahua style leg of lamb

Grilled Chihuahua style leg of lamb: Pierna de cordero a la parilla by Karen Hursh Graber © 2008

This northern Mexican recipe, which typifies the outdoor cooking characteristic of the region, is adapted from Larousse de la Cocina Mexicana by Alicia Gironelli. One end of a leg of lamb is thicker than the other, going from about 1 - 2 ½ inches thick, making it easy to satisfy the different tastes for rare, medium and well done in the same cooking time.
Ingredients
1 boneless, butterflied leg of lamb, about 4 pounds
6 cloves garlic
¼ cup each chopped fresh parsley, cilantro and hierba Buena (mint)
4 dry arbol chiles, crumbled
½ cup olive oil
salt and pepper to taste

Start the fire if using charcoal or wood to grill. The coals should be covered with white ash when they are ready for grilling the meat. If using a gas grill, set the flame to medium high. Grease the grill and place it about 4 inches from the heat source.

Place the lamb, opened like a book, on a large platter. Combine the remaining ingredients and rub the lamb on both sides with the mixture. Allow to sit for 10 minutes.

Grill the lamb for 10 minutes, turn and cover with a grill cover or foil tent. Grill for another 10 minutes. Remove cover and insert an instant read meat thermometer into the thickest part of the lamb. It should register 140ºF for medium rare. Let it sit, covered, for 10 minutes before cutting, during which time the internal temperature of the meat will rise to 145º, considered the minimum safest temperature for red meat. The current trend is for very rare lamb but, if everyone likes it well done, cook until it reaches 150º. Serves 6-8.

Honey and Mint-Marinated Lamb Skewers

Ingredients
Marinade:
5 garlic cloves, finely minced
2 Tablespoons honey
1/3 cup lemon juice
1/2 cup olive oil
1/2 cup chopped fresh mint
Salt and pepper
3 pounds lean, boneless lamb, cut into 1" pieces
36 skewers
Lemon Feta Dip:
2 (8 ounce) containers feta cheese
1 (8 ounce) container sour cream
2 Tablespoons lemon juice
2 finely minced jarred pepperoncini
1 Tablespoon pepperoncini juice
Method

Whisk together marinade ingredients, add lamb cubes and marinade overnight. Discard marinade and thread marinated lamb on skewers; preheat broiler. Place kabobs on oiled broiler pan and broil about 8 minutes, turning skewers as needed until browned and caramelized. Serve with Lemon Feta Dip: Combine all the dip ingredients in a blender or food processor, puree until smooth. Transfer to a serving dish, cover and refrigerate until serving time.
Notes:

These hearty bites are nice addition to the appetizer offering of any party. These kabobs can be marinated and skewered up to a day ahead. At party time just pop them under the broiler for a few minutes and they're ready to serve. The dip is a tasty accompaniment that can be made ahead as well.
Number of Servings: 36 skewers

Orange-Tamari-Honey Lamb

Orange-Tamari-Honey Lamb

3/4 cup fresh orange juice
3 tablespoons honey
3 tablespoons tamari
1/2 teaspoon crushed dried rosemary
1/2 teaspoon crushed dried oregano
2 cloves garlic, minced
1 inch gingerroot, peeled and cut 1/4-inch thick
1 1/2 pounds leg of lamb, visible fat removed

1. Combine orange juice, honey, tamari, rosemary, oregano, garlic and ginger in a nonmetal dish or 1-gallon resealable plastic bag. Add lamb and turn to coat both sides. Cover or seal and refrigerate several hours or overnight, turning lamb at least once.
2. Preheat grill. Spray grill rack with nonstick vegetable cooking spray. Place lamb over hot coals, reserving marinade. Sear lamb for 1 minute on each side. Cover grill and cook 20 to 25 minutes, or until a meat thermometer registers 150°F (65°C) for medium-rare or 160°F (70°C) for medium, turning lamb every 8 minutes and brushing with reserved marinade the last 6 minutes of cooking time. Allow lamb to sit for 5 minutes before carving it into thin slices.

Makes 6 servings.
Note: If tamari is unavailable, substitute soy sauce.
Recipe is the property of Nestlé® and Meals.com, used with permission.

Easy Lamb Creole Gumbo

# Servings: 6-8

1 pound American lamb leg or shoulder, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons oil
2 cans (16 ounces each) stewed tomatoes
4 cups chicken broth
1 cup white wine
1/4 cup chopped parsley
1/2 lemon, sliced
2 teaspoons salt
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 garlic clove, finely chopped
1 package (10 ounces) frozen sliced okra, defrosted
1 can (15 ounces) black-eyed peas, rinsed and drained

Coat lamb with flour. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. Simmer, covered, 1-1/2 hours. Add okra and black-eyed peas. Cook 10 to 15 additional minutes. Remove bay leaf before serving.

Honey Chutney Glaze for Roast Lamb

Makes 4 to 6 servings
1/3 cup honey
1/4 cup dried fruit bits
1 Tablespoon lime juice
1 teaspoon grated fresh ginger root
1/2 teaspoon grated lime peel
1/4 teaspoon minced garlic
1/4 teaspoon cumin
1 leg of lamb (3-5 lbs.)
In small saucepan, combine all ingredients except lamb until well blended. Bring to a boil over medium-high heat. Reduce heat and simmer 2 minutes. Remove from heat and cool. Place lamb in roasting pan lined with aluminum foil. Roast 30 minutes at 425°F. Reduce oven temperature to 325°F; brush lamb with glaze. Continue to glaze lamb every 15-20 minutes until lamb is cooked, about 40-50 minutes for medium. Let rest 10-15 minutes before carving.
Serving Size: 5 oz. serving

Nutrition: 437 Calories * 36.6 g Protein * 19.3 g Carbohydrates * .31 g Dietary Fiber * 23.4 g Total Fat * 132 mg Cholesterol * 95.6 mg Sodium * 48 % Calories from Fat *

Barbecued Maple Syrup Lamb

Ingredients (6 to 8 servings)
Leg of lamb butterflied approx 2.5 kg
2 cloves garlic cut into thin slivers
2 sprigs fresh rosemary
½ teaspoon baking powder
Salt and pepper

Marinade
100 ml olive oil
75 ml ml sweet sherry
2 tblspns maple syrup {Plus extra to brush on}
1 tblspn balsamic vinegar
Juice of 1 lemon
Method
  1.. Make small incisions all over the lamb with a sharp knife.
  2.. Poke a sliver of garlic then a small sprig of rosemary into the holes.
  3.. Mix together the marinade ingredients.
  4.. Place lamb into a shallow container season all over and cover with the marinade ensuring the meat is well covered. Cover with cling film and place in the fridge for a minimum of two hours or overnight for more flavour, turning occasionally.
  5.. When ready to cook bring the lamb back to room temperature and get the the barbie nice and hot.
  6.. Place on the hottest part for 3-4 mins each side to sear the meat, then move slightly away to cook more slowly basting with the marinade and turning frequently.Cook for approx 35 to 45 mins for pink, longer if you want it more well done. About 10 mins before the end start to brush with the extra maple syrup, the meat will go quite dark and will start to char, this all adds to the flavour.
  7.. Allow the meat to rest for 10-15 mins so if a little underdone don't worry as it will continue to cook while resting. Ideally the outside will be charred and the inside pink.
  8.. Carve into thin slices and pour over any juices.
If you want to roast some vine tomatoes simply crush a garlic clove with some salt and mix with olive oil, toss the tomatoes leaving on the vine, and either cook in a hot oven or put on the bbq until they start to blister.

Source : Camelia's Recipe Blogspot

http://www.maplesyrupworld.com/products/Maple-Syrup-Galone-Bottle.html

Creole Leg of Lamb

A roast leg of lamb recipe, Creole style.
Ingredients:
1/2 cup chili sauce
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons olive oil
1 cup beef broth
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
1 cup chopped onion
2 cloves garlic, minced
leg of lamb, 6 to 8 pounds
Preparation:
Mix chili sauce, vinegar, red wine, olive oil, broth, sugar, salt, pepper, bay leaf, onion, and garlic. Place leg of lamb in a large bowl, pour chili sauce mixture over lamb. Cover with plastic wrap and marinate in refrigerator for at least 4 hours or overnight. Turn and baste frequently. Place lamb on a rack in roasting pan. Pour sauce over leg of lamb; roast, uncovered, at 325° for 3 to 4 hours, basting occasionally with sauce. If sauce evaporates, add a little boiling water. If desired use sauce for gravy.
Recipe for roast leg of lamb serves 8.

Thai Grilled Lamb And Asparagus Salad

Yield: 6 servings

For marinade and lamb:

1/2 cup peanut oil
1/4 cup honey
2 cloves garlic, chopped fine
1/4 cup red chile sauce
1 tablespoon grated fresh ginger
1 to 1 1/2 pounds top round lamb or lamb leg center steak
Salt
Ground black pepper

For salad dressing:

Grated zest (colored portion of peel) and juice of 2 limes
1/2 teaspoon salt
2 tablespoons unseasoned rice vinegar
1 tablespoon finely chopped fresh mint
1 tablespoon granulated sugar
1 teaspoon red chile paste
1 teaspoon grated fresh ginger
1/3 cup peanut oil

For salad:

Salt
1 pound asparagus, ends snapped off
1 (about-8-ounce) package rice noodles
2 to 3 tablespoons peanut oil
6 leaves butter lettuce
1/2 cup finely sliced red
cabbage
1/2 red bell pepper, julienned
1/2 cup dry-roasted salted peanuts, chopped
1/2 cup thinly sliced fresh mint

Step 1: Marinate the lamb. Whisk together 1/2 cup peanut oil, honey, garlic, red chile sauce and 1 tablespoon ginger. Pour into a gallon-size zip-top plastic bag. Add lamb; turn to coat. Marinate in refrigerator for at least 1 hour or overnight.

Step 2: Cook the lamb. Prepare a medium-hot fire in grill. Preheat oven to 400 degrees. Remove lamb from marinade. Season on all sides with salt and pepper. Place lamb on grill to brown on all sides. Transfer lamb to a baking dish and place in hot oven. Roast for 20 minutes or until the internal temperature reaches 140 degrees. Let lamb rest for 10 minutes. Slice thinly. Set aside.

Step 3: While lamb cooks, prepare dressing. Combine lime zest and juice, 1/2 teaspoon salt, rice vinegar, chopped mint, sugar, red chile paste, 1 teaspoon ginger and 1/3 cup peanut oil in a jar with a tight-fitting lid. Shake well to blend.

Step 4: Prepare salad. Bring a large pot of salted water to a boil. Add asparagus; cook just until crisp-tender. With tongs, transfer asparagus to a bowl of ice water. When asparagus is cold, transfer to paper towels to drain.

Step 5: Cook rice noodles according to package directions. Rinse in cold water to chill. Transfer to a bowl; toss with 2 to 3 tablespoons peanut oil.

Step 6: Assemble salad. Place 1 lettuce leaf on each plate. Add a small nest of noodles. Top with cabbage and red bell pepper, dividing evenly. Top each serving with about 6 spears of asparagus. Add reserved lamb, at room temperature. Garnish with chopped peanuts and sliced mint. Drizzle with dressing.

Per serving: 651 calories; 43g fat (59 percent calories from fat); 10g saturated fat; 75mg cholesterol; 29g protein; 37g carbohydrate; 10g sugar; 5g fiber; 566mg sodium; 72mg calcium; 597mg potassium.

Adapted from the California Asparagus Commission, www.calasparagus.com.

Tangy Leg of Lamb

By: Dannon Healthy
"Impress your guests with a roast leg of lamb marinated with yogurt, mustard, and garlic."
Prep Time:
5 Min
Cook Time:
1 Hr 30 Min
Ready In:
4 Hrs 50 Min


Ingredients
1/4 cup fresh lemon juice
3 cloves garlic, pressed
1 1/2 cups Dannon® All Natural Plain Yogurt
3 tablespoons Dijon-style mustard
4 pounds boneless leg of lamb, trimmed of all visible fat, rolled and tied
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
In a small bowl, mix together lemon juice, garlic, Dannon® All Natural Plain Yogurt and mustard.
Spread the mixture over the lamb, cover lamb and marinate in refrigerator for 3- 4 hours.
Preheat oven to 450 degrees. Sprinkle lamb with salt and pepper and place on a rack in a roasting pan. Bake for 15 minutes, turn the lamb, then roast for another 15 minutes. Reduce oven to 275 degrees and cook for 1-2 hours, or until internal temperature reads 130 degrees for medium. Remove from oven and cover loosely with foil. Let rest 15 minutes before carving. Temperature will continue to rise as the lamb rests.

Asian Barbequed Butterflied Leg of Lamb

"A richly flavored marinade is the key to the perfect grilled leg of lamb!"
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 9 Hours
Servings: 10
INGREDIENTS:
2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black
pepper
1 (5 pound) boneless butterflied leg of
lamb
DIRECTIONS:
1. In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
2. Preheat grill for high heat.
3. Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 3/21/2010

Lime Glazed Leg of Lamb

By: CHEEKSFD
"A great alternative to the usual lemon, garlic, rosemary seasoning for lamb. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry."
Ingredients
1 (6 ounce) can frozen limeade concentrate
1/2 cup dry white wine
1 large clove garlic, pressed
2 tablespoons butter
salt and pepper to taste
1/2 teaspoon dried thyme
1 (4 pound) leg of lamb, butterflied

Directions
Preheat an outdoor grill for medium heat.
In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).
Nutritional Information
Amount Per Serving Calories: 276 | Total Fat: 15.4g

Greek Avocado Relish with Grilled Lamb Kebabs

Submitted By: Chileanavocados.org
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 4
"Avocado teams with typical Greek ingredients to make a delightful sauce/relish for garlic and lemon-marinated lamb. You can also serve the relish with grilled chicken, burgers or fish. Or try spooning it over greens tossed with chopped tomatoes and cubes of feta cheese for a remarkable Greek salad."

INGREDIENTS:
2 tablespoons olive oil
5 tablespoons lemon juice, divided
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly
ground
1 1/2 pounds leg of lamb, trimmed and cut
into 1 1/2-inch cubes
1/3 cup English or hothouse cucumber,
diced
1/4 cup Kalamata olives, pitted and finely
chopped
3 tablespoons red onion, finely chopped
1 tablespoon fresh oregano, chopped
1 large firm-ripe Chilean Hass avocado,
halved, pitted and peeled, cut into 1/4
-inch pieces
DIRECTIONS:
1. In sealable plastic bag, combine olive oil, 2 tablespoons of the lemon juice, garlic, salt and pepper. Add lamb. Seal bag and turn to coat lamb completely. Refrigerate 1 hour.
2. For relish, in small bowl stir together cucumbers, olives, onion, the remaining 3 tablespoons lemon juice and oregano. Stir to mix. Gently stir in avocado pieces. Cover tightly by placing plastic wrap directly on the surface of the relish.
3. Remove lamb cubes from marinade and thread 4 cubes onto each of 8 skewers. Grill or broil about 4 minutes per side, or until desired degree of doneness. Serve kabobs with relish.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 2/14/2010

Italian Herb-Roasted Lamb

What you need
1 cup KRAFT Zesty Italian Dressing
1/2 cup dry red wine
3 cloves garlic, minced
1 Tbsp. dried rosemary leaves
2 tsp. dried thyme leaves
1 tsp. salt
1 tsp. pepper
1 butterflied leg of lamb (about 3 lb.) make it

MIX dressing, wine, garlic, herbs and seasonings. Pour over meat in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat meat. Refrigerate several hours or overnight, turning occasionally.

HEAT oven to 350°F. Place meat on rack in roasting pan.

BAKE 50 min. to 1 hour or until instant read thermometer reaches 160°F. Let stand 10 min. before slicing. Garnish with fresh rosemary, if desired.

Creole Leg of Lamb

A roast leg of lamb recipe, Creole style.
Ingredients:
1/2 cup chili sauce
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons olive oil
1 cup beef broth
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
1 cup chopped onion
2 cloves garlic, minced
leg of lamb, 6 to 8 pounds
Preparation:
Mix chili sauce, vinegar, red wine, olive oil, broth, sugar, salt, pepper, bay leaf, onion, and garlic. Place leg of lamb in a large bowl, pour chili sauce mixture over lamb. Cover with plastic wrap and marinate in refrigerator for at least 4 hours or overnight. Turn and baste frequently. Place lamb on a rack in roasting pan. Pour sauce over leg of lamb; roast, uncovered, at 325° for 3 to 4 hours, basting occasionally with sauce. If sauce evaporates, add a little boiling water. If desired use sauce for gravy.
Recipe for roast leg of lamb serves 8.

LEG OF LAMB WITH GOAT CHEESE AND SPINACH STUFFING

Servings: 8 servings
INGREDIENTS

• 5 lb Boneless leg of lamb;
• 1/4 c Bayou Blast; see * note
• 2 c Chopped fresh spinach
• 1/4 c Chopped fresh mint
• 4 oz Mild goat cheese; such as
• 1/4 c Chopped onions
• 2 tb Minced garlic
• Freshly-ground black pepper
• 3 tb Olive oil
• 
  

• PREPARATION

• Preheat oven to 400 degrees. Cut seven 2-foot lengths of butchers twine. Cut open leg of lamb and arrange on work surface, inside facing up. Butterfly meat by cutting vertical slits in the thicker parts of the lamb without cutting all the way through. Flatten meat and trim off extra pieces, reserving them, until leg is a fairly even thickness; you should have about 1/2 pound extra meat. Place a sheet of plastic wrap over lamb and pound with a meat mallet until 1/4-inch thick. Remove plastic wrap and use a sharp knife to poke halfway into meat, taking care not to cut all the way through. Sprinkle 2 tablespoons of Bayou Blast over top of lamb and set aside. Dice reserved 1/2 pound meat into 1/2-inch pieces. In a large skillet heat 2 tablespoons of the oil over high heat. Add diced lamb and 1 tablespoon of the Creole seasoning and brown 3 minutes. Add onions, garlic and 4 turns of black pepper; saute, stirring constantly, 1 minute. Remove from heat and add spinach and mint. Transfer to a bowl to cool. Spread half of stuffing mixture lengthwise along one side of lamb, dot with goat cheese and top with remaining stuffing. Roll up lamb over stuffing, tucking in ends. Space 6 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine. Sprinkle outside of roll with remaining tablespoon Creole seasoning. In a large skillet heat remaining 1 tablespoon oil over high heat. Add lamb roll and sear on all four sides, 6 minutes in all. Transfer lamb to a roasting pan and roast until brown and tender, 30 minutes for rare, 35 minutes for medium-rare, basting occasionally. Remove from oven and let sit, covered loosely with foil, 10 minutes. To serve, discard strings, slice in 16 pieces and serve 2 slices per serving. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-025 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.