Skewed lamb t'loin/rioja red wine vinaigrette/cracked wheat

4 Servings

Ingredients

QuantityIngredient
4Lamb tenderloins
8Roasted shallots or pearl onions
86-inch bamboo skewers, soaked
1Head of garlic, crushed
1cupOlive oil
3Rosemary sprigs, bruised
cupCooked cracked wheat
1ounceDiced red peppers
1ounceDiced yellow peppers
3tablespoonsChopped tarragon
½cupFresh lemon juice
2tablespoonsHoney
Salt and pepper
½Bottle of Rioja red wine
1tablespoonDijon mustard
½cupOlive oil

Directions

CRACKED WHEAT SALAD

RIOJA RED WINE VINAIGRETTE

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.

CRACKED WHEAT SALAD: In mixing bowl combine all ingredients well. Season to taste with salt and freshly ground pepper.

Yield: 4 servings

Rioja Red Wine Vinaigrette: In a saucepan, reduce Rioja until it reaches a syrup consistency. In a food processor, place reduced red wine and Dijon mustard. With motor running, slowly add olive oil until emulsified. Season to taste with salt and pepper. Serve drizzled over lamb skewers. Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@...> on May 28, 1997