| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb-mt, Grill/broil | 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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