Grilling recipes

Skewered Lamb with Red Wine Vinaigrette and Cracked Wheat Sala

Course : Grilling
Source: Bobby Flay and Jack McDavid
Serves: 4

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Ingredients:

4 chops lamb tenderloins

8 medium roasted shallots or pearl onions

8 skewers six-inch bamboo skewers -- soaked

1 medium 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

1 teaspoon salt -- to taste

1 teaspoon 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

1 teaspoon salt -- to taste

1 teaspoon freshly ground black pepper -- to taste

Preparation / Directions:

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

Skewered Lamb with Red Wine Vinaigrette and Cracked Wheat Sala

Ingredients:

Preparation / Directions:

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