Apricot Smoked Chile Glaze Lamb Tacos with Tomato Cucumber Salsa
By chris5863
Ingredients
- Tomato-Cucumber Salsa:
- 2 plum tomatoes, diced
- 1 serrano chile, finely diced
- 1/2 English cucumber, diced
- 1/2 small red onion, diced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- Lamb:
- 1/2 cup apricot preserves
- 2 tablespoons red wine vinegar
- 1 tablespoon chipotle in adobo puree
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds boneless lamb loin
- Canola oil, for brushing lamb
- 8 to 12 flour or corn tortillas (8-inch size)
- Read more at: http://www.foodnetwork.com/recipes/bobby-flay/apricot-smoked-chile-glaze-lamb-tacos-with-tomato-cucumber-salsa.html?oc=linkback
Details
Adapted from foodnetwork.com
Preparation
Step 1
Heat a gas grill to high.
For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl. Add the olive oil and vinegar and season with salt and pepper. Toss in the dill and mint.
For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.
Brush the lamb with canola oil and sprinkle with salt and pepper. Grill, covered, until nicely charred, 3 to 4 minutes. Flip, brush with the apricot glaze, cover and cook until a meat thermometer inserted in the thickest part reads 125 degrees F for medium rare, another 1 to 2 minutes. Transfer to a cutting board, brush with more glaze and let rest 10 minutes.
While the lamb rests, grill the tortillas for a few seconds on each side; keep warm. Slice the lamb into 1/2-inch-thick slices. Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/apricot-smoked-chile-glaze-lamb-tacos-with-tomato-cucumber-salsa.html?oc=linkback
You'll also love
- Italian Lemon Cookies (Anginetti) 0/5 (0 Votes)
- Wegman's Beef Burgundy 0/5 (0 Votes)
- Sunny's Roasted Rosemary and Thyme... 0/5 (0 Votes)
- Butternut Squash Soup with Crispy... 0/5 (0 Votes)
- Creamed Potatoes, Peas and Pearl... 0/5 (0 Votes)
- Maple-Glazed, Bacon-Wrapped... 0/5 (0 Votes)
- Tomato Basil Chicken Stew 0/5 (0 Votes)
- Sous Vide Chile-Tomato Infused... 0/5 (0 Votes)
Review this recipe