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. This recipe yields 4 servings. 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 & CHILLIN with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3620 ) Recipe by: Bobby Flay and Jack McDavid
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 4|
|Calories from Fat: 634 (58%)|
|Amt Per Serving||% DV|
|Total Fat 70.5g||94 %|
|Saturated Fat 24.3g||122 %|
|Monounsaturated Fat 35g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 152.7mg||47 %|
|Sodium 226.9mg||8 %|
|Potassium 1175.3mg||31 %|
|Total Carbohydrate 56.8g||17 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 54.7g|
|Protein 45.3g||65 %|
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Calories per serving: 1097
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