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Lamb Creative Club

  • Yield: 2 servings


  • 1/4 cup each black and green olives, rough chopped
  • 1 tablespoon chopped shallots
  • 1/2 teaspoon chopped fresh thyme
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil, plus extra for grilling
  • 1 small batch homemade or purchased bread dough (about 1 pound)
  • Salt and black pepper
  • 4 3-ounce lamb loin medallions
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon each chopped fresh oregano and rosemary
  • 1/4 teaspoon ground cumin


  • In a bowl combine olives, shallots, thyme, lemon juice and 1 tablespoon olive oil. Set aside to marinate while you prepare sandwich. Preheat a stovetop or barbecue grill to medium hot. Form 6 balls of dough, each about 1 1/2-inches in diameter. Oil dough and press into flat, thin circles; season them with salt and pepper. If necessary, pound lamb medallions 1/2-inch thick. Oil and season lamb. Grill dough and lamb, watching them carefully and turning and rotating as needed. Meanwhile, season mayonnaise with herbs, cumin, salt and pepper to taste. When bread is cooked through, build 2 triple-decker sandwiches with mayonnaise and beautifully medium-rare lamb medallions. Serve with olive salad.