Smoked Mozzarella, Lamb, and Grilled Vegetable Mille-Feuille

• 8 (2-ounce) lamb medallions
• 3 tablespoons olive oil
• Essence, recipe follows
• 2 roma tomatoes, halved
• 4 (1-inch) eggplant slices
• 4 (1-inch) zucchini slices
• 4 green onions
• 8 (2-ounce) mozzarella slices affumicata (smoked mozzarella)
• Salt and white pepper
• 1 tablespoon finely chopped parsley
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the grill.
2. Season each lamb medallion and vegetable slices with olive oil and Essence.
3. Place on the grill.
4. Cook the lamb for 3 minutes on each side for medium-rare.
5. Cook the vegetables for 2 minutes on each side.
6. Remove from the grill.
7. Season both sides of the cheese with salt and white pepper.
8. Alternate layering 3 pieces of the lamb, 2 slices of the mozzarella, and 1 slice of each vegetable for each serving.
9. Garnish with parsley.
10. Combine all ingredients thoroughly and store in an airtight jar or container.
11. Yield: about 2/3 cup

lamb medallions, olive oil, roma tomatoes, eggplant slices, zucchini, green onions, mozzarella slices affumicata, salt, parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/smoked-mozzarella-lamb-and-grilled-vegetable-mille-feuille-recipe.html (may not work)