4 lamb tenderloins

8 roasted shallots or pearl onions

8 6 inch bamboo skewers -- soaked

1 head garlic -- crushed

1 cup 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.

Originally called: SKEWERED LAMB TENDERLOIN WITH RIOJA RED WINE VINAIGRETTE AND CRACKED WHEAT SALAD

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 2, 1997