| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Grill/broil, Lamb-mt | 1 | Servings | |
INGREDIENTS
| 4 | Lamb tenderloins | |
| 8 | Roasted shallots or pearl | |
| onions | ||
| 8 | 6 inch bamboo skewers | |
| soaked | ||
| 1 | Head garlic, crushed | |
| 1 | c | Olive oil |
| 3 | Rosemary sprigs, bruised |
INSTRUCTIONS
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@netrax.net> on Jun 2, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3620 Posted to MC-Recipe Digest V1 #673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1963
Calories From Fat: 1911
Total Fat: 216.1g
Cholesterol: 0mg
Sodium: 9.7mg
Potassium: 192.7mg
Carbohydrates: 12.4g
Fiber: 2.1g
Sugar: 5.2g
Protein: 1.5g