Skewered Lamb W Red Wine Vinaigrette and Cracked Wheat Sala

Recipe Ingredients

4		Lamb tenderloins
8		Roasted shallots or pearl onions
8		Six-inch bamboo skewers - soaked
1		Garlic head - crushed
1 cup	237ml	Olive oil
3 sections		Rosemary - bruised
		Cracked Wheat Salad
1 1/2 cups	355ml	Cooked cracked wheat
1 oz	28g	Diced red peppers
1 oz	28g	Diced yellow peppers
3 tablespoons	45ml	Chopped tarragon
1/2 cup	118ml	Fresh lemon juice
2 tablespoons	30ml	Honey
		Salt - to taste
		Freshly ground black pepper - to taste
		Rioja Red Wine Vinaigrette
1/2		Rioja red wine
1 tablespoon	15ml	Dijon mustard
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

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.

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.

Source:
GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3620 )

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