Ingredients Jump to Instructions ↓

  1. 4 Lamb tenderloins

  2. 8 Roasted shallots or pearl onions

  3. 8 Six-inch bamboo skewers - soaked

  4. 1 Garlic head - crushed

  5. 1 cup 237ml Olive oil

  6. 3 sections Rosemary - bruised Cracked Wheat Salad

  7. 1 1/2 cups 355ml Cooked cracked wheat

  8. 1 oz 28g Diced red peppers

  9. 1 oz 28g Diced yellow peppers

  10. 3 tablespoons 45ml Chopped tarragon

  11. 1/2 cup 118ml Fresh lemon juice

  12. 2 tablespoons 30ml Honey Salt - to taste Freshly ground black pepper - to taste Rioja Red Wine Vinaigrette

  13. 1/2 Rioja red wine

  14. 1 tablespoon 15ml Dijon mustard

  15. 1/2 cup 118ml Olive oil Salt - to taste Freshly ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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