4 lamb tenderloins
8 roasted shallots or pearl onions
8 6 inch bamboo skewers — 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.
Originally called: SKEWERED LAMB TENDERLOIN WITH RIOJA RED WINE VINAIGRETTE AND CRACKED WHEAT SALAD
Busted by Gail Shermeyer <4paws@netrax.net> on Jun 2, 1997