Skewered 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\" bamboo skewers, soaked
1 \N Head of garlic, crushed
1 cup Olive oil
3 \N Rosemary sprigs, bruised
1½ cup Cooked cracked wheat
1 ounce Diced red peppers
1 ounce Diced yellow peppers
3 tablespoons Chopped tarragon
½ cup Fresh lemon juice
2 tablespoons Honey
\N \N Salt and pepper
½ \N Bottle of Rioja red wine
1 tablespoon Dijon mustard
½ cup Olive oil




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 ground pepper.

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.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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