Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Lamb tenderloins |
| 8 \N | Roasted shallots or pearl onions |
| 8 \N | 6 inch bamboo skewers; soaked |
| 1 \N | Head 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.
Originally called: SKEWERED LAMB TENDERLOIN WITH RIOJA RED WINE VINAIGRETTE AND CRACKED WHEAT SALAD Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@...> on Jun 2, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3620 Posted to MC-Recipe Digest V1 #673 by 4paws@... (Shermeyer-Gail) on Jul 15, 1997