| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Lamb-mt, Bbq-mt, Grill/broil |
4 |
Servings |
INGREDIENTS
| 6 |
|
Lamb tenderloins |
| 1/2 |
c |
New mexico style bbq sauce |
|
|
Salt and freshly ground black pepper |
| 4 |
c |
Mixed greens |
| 8 |
sl |
Goat cheese; 1/4-inch thick |
| 8 |
|
Pencil thin asparagus; grilled |
| 1 |
|
Red bell pepper; grilled and, seeded, cut into 4, pieces |
| 1 |
|
Yellow bell pepper; grilled and, seeded, cut into 4, pieces |
| 2 |
|
New potatoes; cooked, grilled, and cut into, 1/4-inch thick, slices |
INSTRUCTIONS
Prepare a wood or charcoal fire and let it burn down to embers. Brush the
lamb with the barbecue sauce and season to taste with salt and pepper.
Grill for 3 minutes on each side or until done. Serve on top of mixed
greens with grilled vegetables and goat cheese.
Yield: 4 servings
Recipe by: GRILLIN'& CHILLIN' SHOW #GR3621 Posted to MC-Recipe Digest V1
#673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
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