| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Bbq-mt, Grill/broil, Lamb-mt | 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 96.8mg
Potassium: 93.3mg
Carbohydrates: 44g
Fiber: <1g
Sugar: 25.5g
Protein: <1g