Skewered Lamb Tenderloin

4 bunches lamb tenderloins

8 shallots -- * see note

8 bamboo skewers, 6" -- soaked

1 head garlic -- crushed

1 cup olive oil

3 rosemary sprigs -- bruised

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.

NOTES : For shallots you can use pearl onions.