Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Lamb tenderloins |
| ½ cup | New mexico style bbq sauce |
| \N \N | Salt and freshly ground black pepper |
| 4 cups | Mixed greens |
| 8 slices | Goat cheese; 1/4-inch thick |
| 8 \N | Pencil thin asparagus; grilled |
| 1 \N | Red bell pepper; grilled and, seeded, cut into 4, pieces |
| 1 \N | Yellow bell pepper; grilled and, seeded, cut into 4, pieces |
| 2 \N | New potatoes; cooked, grilled, and cut into, 1/4-inch thick, slices |
Prepare a wood or charcoal fire and let it burn down to embers. Brush the lamb with the barbecue sauce and season to taste with salt and pepper.
Grill for 3 minutes on each side or until done. Serve on top of mixed greens with grilled vegetables and goat cheese.
Yield: 4 servings
Recipe by: GRILLIN'& CHILLIN' SHOW #GR3621 Posted to MC-Recipe Digest V1 #673 by 4paws@... (Shermeyer-Gail) on Jul 15, 1997