Skewered lamb tenderloin with rioja red wine vinaigrette

4 servings

Ingredients

Quantity Ingredient
4 Lamb tenderloins
8 Roasted shallots or pearl
Onions
8 6\" bamboo skewers, soaked
1 Head of garlic, crushed
1 cup Olive oil
3 Rosemary sprigs, bruised
1½ cup Cooked cracked wheat
1 ounce Diced red peppers
1 ounce Diced yellow peppers
3 tablespoons Chopped tarragon
½ cup Fresh lemon juice
2 tablespoons Honey
Salt and pepper
½ Bottle of Rioja red wine
1 tablespoon Dijon mustard
½ cup Olive oil

Directions

GRILLIN' & CHILLIN' #GR3620

CRACKED WHEAT SALAD

RIOJA RED WINE VINAIGRETTE

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.

CRACKED WHEAT SALAD: In mixing bowl combine all ingredients well.

Season to taste with salt and ground pepper.

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.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage

Related recipes