[CH] Grilled lamb with soft tacos
Tony Lima (TonyLima@ms.spacebbs.com)
Mon, 12 Jul 1999 00:00:18 GMT
GRILLED LAMB WITH SOFT TACOS
July 9, 1999
Posted by Tony Lima (TonyLima@ms.spacebbs.com)
JANE BUTEL
Best-selling author Jane Butel, who is credited with
starting the Tex-Mex mania in the U.S., showed us a
deliciously different take on tacos for the July 9 edition
of LIVE's Grill Friday. Jane suggests serving this with a
simple fruit salad, such as orange slices with red onion and
poppy seed dressing.
Ingredients:
* 1 lb. trimmed boneless leg of lamb, or sirloin steaks
* 3 cloves garlic, mashed
* 1 1/2-inch piece fresh ginger, peeled and minced
* 1/2 cup mild jalapeno jelly or jam (see NOTE)
* 4 flour tortillas (8- to 10-inch size)
* salsa for garnish
Method:
* Cut lamb into 1/2-inch slices; set aside. Combine the
garlic, ginger, and jelly.
* Spread the ginger mixture on each slice of lamb.
* Meanwhile, preheat an outdoor grill, stovetop grill, or
heavy, seasoned skillet to medium-high.
* To cook, separate the lamb slices and place them on the
grill or in the skillet; sear for two to three minutes per
side, until medium rare. Meanwhile, warm the tortillas in a
plastic bag in the microwave for one minute, or briefly over
a burner. Divide the filling among the tortillas, and wrap
each tortilla around the filling. Serve with a bowl of
salsa, if desired.
Serves 4
NOTE: Warm the jelly for in a boiling water bath, or for 30
seconds in a microwave oven, until it liquefies.
Note from Tony: "mild" jalapen~o jelly for non-chile-heads
only. Fire it up! Anyone who tries this with Napalm Jam
please report results to the list.