Kewered lamb tenderloin with rioja red wine vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lamb tenderloins | |
| 8 | Roasted shallots or pearl | |
| Onions | ||
| 8 | 6-inch bamboo skewers, | |
| Soaked | ||
| 1 | Head of garlic, crushed | |
| 1 | cup | Olive oil |
| 3 | Rosemary sprigs, bruised | |
Directions
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.
GRILLIN' & CHILLIN SHOW #GR3620
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