Title: Skewered lamb tenderloin with rioja red wine vinaigrette
 Categories: 
      Yield: 4 Servings
 
MMMMM----------------GRILLIN' & CHILLIN' #GR3620---------------------
      4    Lamb tenderloins
      8    Roasted shallots or pearl
           Onions
      8    6" bamboo skewers, soaked
      1    Head of garlic, crushed
      1 c  Olive oil
      3    Rosemary sprigs, bruised

MMMMM--------------------CRACKED WHEAT SALAD-------------------------
  1 1/2 c  Cooked cracked wheat
      1 oz Diced red peppers
      1 oz Diced yellow peppers
      3 tb Chopped tarragon
    1/2 c  Fresh lemon juice
      2 tb Honey
           Salt and pepper

MMMMM-----------------RIOJA RED WINE VINAIGRETTE----------------------
    1/2    Bottle of Rioja red wine
      1 tb Dijon mustard
    1/2 c  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 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.
  
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