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Skewered Lamb Tenderloin with Rioja Red Wine Vinaigrette

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.



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