Skewered Lamb Tenderloin
Rosemary kissed lamb and shallot skewers for the barbecue.
Yield
8 servingsPrep
10 minCook
6 minReady
6 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb loin
tenderloin |
*
|
| 8 | each |
shallots
or pearl onions, roasted |
*
|
| 1 | each |
garlic bulb
crushed |
* |
| 1 | cup |
olive oil
|
|
| 3 | each |
rosemary sprigs
bruised |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb loin
tenderloin |
*
|
| 8 | each |
shallots
or pearl onions, roasted |
*
|
| 1 | each |
garlic bulb
crushed |
* |
| 237 | ml |
olive oil
|
|
| 3 | each |
rosemary sprigs
bruised |
*
|
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 vinaigrette.
