Title: Kewered lamb tenderloin with rioja red wine vinaigrette
 Categories: 
      Yield: 4 Servings
 
      4    Lamb tenderloins
      8    Roasted shallots or pearl
           Onions
      8    6-inch bamboo skewers,
           Soaked
      1    Head of garlic, crushed
      1 c  Olive oil
      3    Rosemary sprigs, bruised
 
  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.