| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb |
4 |
Servings |
INGREDIENTS
| 4 |
|
Lamb tenderloins |
| 8 |
|
Roasted shallots or pearl onions |
| 8 |
|
6-inch bamboo skewers, soaked |
| 1 |
|
Head of garlic, crushed |
| 1 |
c |
Olive oil |
| 3 |
|
Rosemary sprigs, bruised |
| 1 1/2 |
c |
Cooked cracked wheat |
| 1 |
oz |
Diced red peppers |
| 1 |
oz |
Diced yellow peppers |
| 3 |
tb |
Chopped tarragon |
| 1/2 |
c |
Fresh lemon juice |
| 2 |
tb |
Honey |
|
|
Salt and pepper |
| 1/2 |
|
Bottle of Rioja red wine |
| 1 |
tb |
Dijon mustard |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
CRACKED WHEAT SALAD
RIOJA RED WINE VINAIGRETTE
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 freshly ground pepper.
Yield: 4 servings
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. Posted to
MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@bellsouth.net>
on May 28, 1997
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