Yield: 4 Servings
|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