new York giAntS // nfC Skewered LAmb tenderLoin with CrACked wheAt…

new York giAntS // nfC

 Skewered LAmb
 tenderLoin
 with CrACked wheAt SALAd                                                                     In 2007 the GIants became the
                                                                                                   thIrd nFL FranchIse
                                                                                                to wIn at Least 600 Games.

         prep time             Chef: Bobby Flay, Mesa Grill, New York City
    0 1 :00
     marInate 4 hours
                               wine SuggeStion: MacMurray SC Pinot Noir                                               ServeS 4




     Lamb skewers                               If you'd like to prepare the lamb on an outdoor barbecue, fire up
     1     pound boneless lamb tenderloin,      a charcoal or wood grill at least 30 minutes before you're ready
           cut into 2-inch pieces               to grill and let it burn until the coals glow or it burns down to
     1     cup olive oil                        embers, then grill for 3 to 4 minutes on each side, basting and
     1     head garlic, peeled and crushed      turning as you go.
     3     fresh rosemary sprigs, bruised
                                                Make the laMb skewers: In a large bowl, combine the lamb, oil, garlic,
           with the back of a chef's knife,
           plus more for garnish                rosemary, and salt and pepper to taste, turning to fully coat the lamb. Cover with
           Salt and freshly ground              plastic wrap and marinate for 4 hours in the refrigerator, turning occasionally.
           black pepper
                                                Make the cracked wheat salad:                In a large bowl, combine all the
     8     roasted shallots or pearl onions
                                                ingredients well. Set aside until ready to serve.
                                                Make the red wine sauce: In a medium saucepan, bring the wine to a
     CraCked wheat saLad
                                                simmer over medium heat. Simmer until reduced to a syrup, watching carefully
     1K cups cooked cracked wheat
                                                toward the end so it doesn't burn or become sticky. In a food processor, combine
     2     tablespoons diced red bell peppers
                                                the wine syrup and mustard and process to combine. With the motor running,
     2     tablespoons diced yellow
                                                slowly add the oil through the feed tube and process until thickened. Season
           bell peppers
                                                with salt and pepper to taste. Set aside until ready to serve.
     3     tablespoons chopped fresh tarragon
     N to K cup fresh lemon juice, to taste     cook the laMb: Preheat       the broiler and line a broiler pan with aluminum
     2     tablespoons honey                    foil. Remove the lamb from the marinade and thread onto 4 metal skewers
           Salt and freshly ground              (if using wooden skewers, soak them in water for 30 minutes first), alternating
           black pepper to taste                with the shallots, and leaving a couple of inches free on both ends. Broil for
                                                3 to 4 minutes on each side, basting with the marinade a few times, until the
     red wine sauCe                             meat is seared on the outside and just cooked through.
     K bottle Rioja red wine                    Divide the salad among 4 serving plates. Top each with a lamb skewer, drizzle
     1     teaspoon Dijon-style mustard         with the sauce, and serve garnished with rosemary sprigs.
     K cup olive oil
           Salt and freshly ground
           black pepper




         32       eASt     / mAin CourSe
                           /