Bbq Lamb Shoulder
INGREDIENTS:
6 Lamb tenderloins
1/2 c New mexico style bbq sauce
Salt and freshly ground
-black pepper
4 c Mixed greens
8 sl Goat cheese; 1/4-inch thick
8 Pencil thin asparagus;
-grilled
1 Red bell pepper; grilled
-and, seeded, cut into 4,
-pieces
1 Yellow bell pepper; grilled
-and, seeded, cut into 4,
-pieces
2 New potatoes; cooked,
-grilled, and cut into,
-1/4-inch thick, slices
6 Lamb tenderloins
1/2 c New mexico style bbq sauce
Salt and freshly ground
-black pepper
4 c Mixed greens
8 sl Goat cheese; 1/4-inch thick
8 Pencil thin asparagus;
-grilled
1 Red bell pepper; grilled
-and, seeded, cut into 4,
-pieces
1 Yellow bell pepper; grilled
-and, seeded, cut into 4,
-pieces
2 New potatoes; cooked,
-grilled, and cut into,
-1/4-inch thick, slices
Prepare a wood or charcoal fire and let it burn down to embers. Brush the lamb with the barbecue sauce and season to taste with salt and pepper. Grill for 3 minutes on each side or until done. Serve on top of mixed greens with grilled vegetables and goat cheese.
Yield: 4 servings
Yield: 4 servings