Kewered lamb tenderloin with rioja red wine vinaigrette

Yield: 4 servings

Measure Ingredient
4 \N Lamb tenderloins
8 \N Roasted shallots or pearl
\N \N Onions
8 \N 6-inch bamboo skewers,
\N \N Soaked
1 \N Head of garlic, crushed
1 cup Olive oil
3 \N Rosemary sprigs, bruised

Prepare a wood or charcoal grill and let it burn down to embers.

In a mixing bowl, combine garlic, olive oil and rosemary. Marinate lamb for 4 to 6 hours. Skewer lamb with roasted shallots and grill for 3 minutes on each side and serve with Cracked Wheat salad and Rioja vinaigrette.


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