| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Grilling, Main dish, Bar-b-q |
4 |
servings |
INGREDIENTS
| 4 |
|
Lamb tenderloins |
| 8 |
|
Roasted shallots or pearl onions |
| 8 |
|
Six-inch bamboo skewers; soaked |
| 1 |
|
Garlic head; crushed |
| 1 |
c |
Olive oil |
| 3 |
|
Sprigs Rosemary; bruised |
|
|
=== CRACKED WHEAT SALAD === |
| 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; to taste |
|
|
Freshly ground black pepper; to taste |
|
|
=== RIOJA RED WINE VINAIGRETTE === |
| 1/2 |
|
Bottle Rioja red wine |
| 1 |
tb |
Dijon mustard |
| 1/2 |
c |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
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 Red Wine Vinaigrette.
This recipe yields 4 servings.
For the Cracked Wheat Salad: In mixing bowl combine all ingredients well.
Season to taste with salt and freshly ground pepper.
For the 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.
Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From
the TV FOOD NETWORK - (Show # GR-3620 )
Recipe by: Bobby Flay and Jack McDavid
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