Recipe - Skewed Lamb Tloinrioja Red Wine Vinaigrettecracked Wheat

4 Lamb tenderloins
8 Roasted shallots or pearl
onions
8 6inch bamboo skewers,
soaked
1 Head of garlic, crushed
1 cup Olive oil
3 Rosemary sprigs, bruised

CRACKED WHEAT SALAD
1 One half cup Cooked cracked wheat
1 ounce Diced red peppers
1 ounce Diced yellow peppers
3 tablespoon Chopped tarragon
One half cup Fresh lemon juice
2 tablespoon Honey
Salt and pepper

RIOJA RED WINE VINAIGRETTE
One half Bottle of Rioja red wine
1 tablespoon Dijon mustard
One half cup Olive oil

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 freshly ground pepper.

Yield: 4 servings

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. Posted to
MMRecipes Digest V4 #148 by "Vince & Juley Roberts" vince@bellsouth.net
on May 28, 1997