Lamb Medallions With Herbed Spaetzle - Emeril

Ingredients

• Servings: 4
• 4 tablespoons bayou blast creole seasoning
• 3/4 cup flour
• 1 egg, beaten with
• 1 teaspoon water
• 1 cup breadcrumbs
• 3 tablespoons oil

Recipe

• 1 preheat oven to 350 degrees.
• 2 pound lamb medallions to 1/2-inch thickness, if necessary.
• 3 season lamb medallions with about 1 tablespoon bayou blast. season the flour, egg wash and bread crumbs with 1 tablespoon creole seasoning each.
• 4 dredge lamb in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
• 5 refrigerate while you prepare herbed spaetzle. in an ovenproof saute pan heat oil, add lamb and cook until first side is golden.
• 6 turn medallions and transfer pan to oven to finish cooking.
• 7 serve lamb on top of herbed spaetzle.