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Lamb Tenderloin on Rosemary Skewers
Show: Apr. 3 , 2003

Ingredients: 3-6 Servings 
3 Lamb Tenderloins, Silver skin removed
3 sprigs Rosemary
2 Tbls Olive Oil
Salt & Pepper to taste
1⁄4 tsp Rosemary, finely chopped 

Procedure:
If the tenderloins are especially thick, you may want to split them lengthwise. If more than 6 inches long, cut them in half, having about 4 inch pieces.

Pull the leaves from the bottom stem of the rosemary sprigs, up about 3 inches or so. With a sharp knife, cut the heavy end of the sprigs at an angle so as to create a needle-like effect. 

Marinate:
Mix together 2 Tbls Olive Oil, 1⁄4 tsp finely chopped rosemary leaves and salt and pepper to taste. Skewer the tenderloins with the rosemary skewers and marinate for 2 hours or longer. Lay them on a hot grill and cook till just brown all around.

Serve with your favorite meat dipping sauce, mint pesto, peanut sauce, etc.

** Tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice and seasonings.