Skewered Lamb Tenderloin(Gc)
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 <[email protected]> on Jun 2, 1997 |