Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    lamb tenderloins
   8                    roasted shallots or pearl onions
   8                    six-inch bamboo skewers -- soaked
   1                    garlic head -- crushed
   1      cup           olive oil
   3      sprigs        rosemary -- bruised
                        ***cracked wheat salad***
   1 1/2  cups          cooked cracked wheat
   1      ounce         diced red peppers
   1      ounce         diced yellow peppers
   3      tablespoons   chopped tarragon
     1/2  cup           fresh lemon juice
   2      tablespoons   honey
                        salt -- to taste
                        freshly ground black pepper -- to taste
                        ***rioja red wine vinaigrette***
     1/2  bottle        rioja red wine
   1      tablespoon    Dijon mustard
     1/2  cup           olive oil
                        salt -- to taste
                        freshly ground black pepper -- to taste

Preparation:

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