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free recipes >
beef, pork and lamb >
recipe |
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| Skewered Lamb Tenderloin with Rioja Red Wine Vinaigrette |
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| 4 |
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lamb tenderloins |
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| 8 |
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roasted shallots or pearl onions |
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| 8 |
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6-inch bamboo skewers, soaked |
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| 1 |
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head of garlic, crushed |
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| 1 cup |
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olive oil |
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| 3 |
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rosemary sprigs, bruised |
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Rioja Vinaigrette |
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Cracked Wheat Salad |
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| Rioja Red Wine Vinaigrette |
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| 1/2 |
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bottle of Rioja red wine |
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| 1 Tbs |
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Dijon mustard |
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| 1/2 cup |
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olive oil |
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| Cracked Wheat Salad |
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| 1 1/2 cups |
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cooked cracked wheat |
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| 1 oz |
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diced red peppers |
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| 1 oz |
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diced yellow peppers |
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| 3 Tbs |
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chopped tarragon |
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| 1/2 cup |
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fresh lemon juice |
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| 2 Tbs |
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honey |
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Salt |
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pepper |
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| Rioja Red Wine Vinaigrette |
| 1 |
In a saucepan, reduce Rioja until it reaches a syrup consistency. |
| 2 |
In a food processor, place reduced red wine and Dijon mustard. With motor running, slowly add olive oil until emulsified. |
| 3 |
Season to taste with salt and pepper. |
| Cracked Wheat Salad |
| 1 |
In mixing bowl combine all ingredients well. |
| 2 |
Season to taste with salt and freshly ground pepper. |
| Skewered Lamb Tenderloin with Roija Red Wine Vinaigrette |
| 1 |
In a mixing bowl, combine garlic, olive oil and rosemary. Marinate lamb for 4 to 6 hours. |
| 2 |
Skewer lamb with roasted shallots and grill for 3 minutes on each side and serve with Cracked Wheat salad and Rioja vinaigrette. |
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| Servings: 8 |
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| Recipe Type |
| Barbecue, Main Dish, Meat |
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| Recipe Source |
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