Lamb Kebobs

4 lamb tenderloins
8 roasted shallots or pearl onions
8 six-inch bamboo skewers -- soaked
1 garlic head -- crushed
1 cup olive oil
3 rosemary sprigs -- bruised
1 1/2 cups cooked cracked wheat
1 ounce diced red peppers
1 ounce diced yellow peppers
3 tablespoons chopped tarragon
1/2 cup fresh lemon juice
2 tablespoons honey
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 bottle Rioja red wine
1 tablespoon Dijon mustard
1/2 cup olive oil

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.

Cracked Wheat Salad: In mixing bowl combine all ingredients well. Season to taste with salt and freshly ground pepper.

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.

This recipe yields 4 servings.