Skewered lamb w red wine vinaigrette and cracked wheat salad

4 servings

Ingredients

Quantity Ingredient
4 Lamb tenderloins
8 Roasted shallots or pearl onions
8 Six-inch bamboo skewers; soaked
1 Garlic head; crushed
1 cup Olive oil
3 Sprigs Rosemary; bruised
=== CRACKED WHEAT SALAD ===
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; to taste
Freshly ground black pepper; to taste
=== RIOJA RED WINE VINAIGRETTE ===
½ Bottle Rioja red wine
1 tablespoon Dijon mustard
½ cup Olive oil
Salt; to taste
Freshly ground black pepper; to taste

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 Red Wine Vinaigrette.

This recipe yields 4 servings.

For the Cracked Wheat Salad: In mixing bowl combine all ingredients well.

Season to taste with salt and freshly ground pepper.

For the 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.

Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3620 ) Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.

Related recipes