4 bunches lamb tenderloins
8 shallots — * see note
8 bamboo skewers, 6″ — soaked
1 head garlic — crushed
1 cup olive oil
3 rosemary sprigs — bruised
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.
NOTES : For shallots you can use pearl onions.