| 1 | 8 roasted shallots or pearl onions 8 6-inch bamboo skewers, soaked 1 head of garlic, crushed 1 cup olive oil 3 rosemary sprigs, bruised prepare a wood or charcoal grill and let it burn down to embers. |
| 2 | In a mixing bowl, combine garlic, olive oil and rosemary. |
| 3 | Marinate lamb for 4 to 6 hours. |
| 4 | Skewer lamb with roasted shallots and grill for 3 minutes on each side and serve with cracked wheat salad and rioja vinaigrette. |
| 5 | Cracked wheat salad 1 ?cups cooked cracked wheat 1 ounce diced red peppers 1 ounce diced yellow peppers 3 tablespoons chopped tarragon ?cup fresh lemon juice 2 tablespoons honey salt and pepper in mixing bowl combine all ingredients well. |
| 6 | Season to taste with salt and freshly ground pepper. |
| 7 | Yield: 4 servings rioja red wine vinaigrette ?bottle of rioja red wine 1 tablespoon dijon mustard ?cup olive oil in a saucepan, reduce rioja until it reaches a syrup consistency. |
| 8 | In a food processor, place reduced red wine and dijon mustard. |
| 9 | With motor running, slowly add olive oil until emulsified. |
| 10 | Season to taste with salt and pepper. |
| 11 | Serve drizzled over lamb skewers |
