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 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <firstname.lastname@example.org> on Jun 2, 1997 Recipe by: GRILLIN & CHILLIN SHOW #GR3620 Posted to MC-Recipe Digest V1 #673 by email@example.com (Shermeyer-Gail) on Jul 15, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (902g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2223 (78%)|
|Amt Per Serving||% DV|
|Total Fat 247g||329 %|
|Saturated Fat 91.9g||459 %|
|Monounsaturated Fat 118.6g|
|Polyunsanturated Fat 20.9g|
|Cholesterol 610.8mg||188 %|
|Sodium 501.6mg||17 %|
|Potassium 1917.8mg||50 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 145.7g||208 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2844
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!