| 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
A Message from our Provider:
“Jesus: Eternal Combustion Protection”