Lamb And Grilled Onion Taco With Fresh Mint & Tomato Salsa Recipe - Cooking Index
Lamb And Grilled Onion Taco With Fresh Mint & Tomato Salsa Recipe - Cooking Index
| 16 oz | 454g | Lamb |
| (or grilled lamb scraps) | ||
| 1 | Red Chile Marinade - see * Note | |
| 1 cup | 146g / 5.1oz | Grated Monterey Jack cheese |
| 1 cup | 146g / 5.1oz | Grated white cheddar cheese |
| 1 cup | 62g / 2.2oz | Red onion - sliced thin and gril (large) |
| 4 tablespoons | 60ml | Fresh mint chiffonade |
| 8 | Yellow corn tortillas | |
| Salt - to taste | ||
| Freshly ground black pepper - to taste | ||
| Olive oil | ||
| 1 | Tomato And Basil Salsa - see * Note |
* Note: See the "Red Chile Marinade" and "Tomato And Basil Salsa" recipes which are included in this collection.
Prepare a wood or charcoal grill and let it burn down to embers.
Marinate lamb in Red Chile Marinade for 1 hour. Grill the lamb for 3 minutes on each side. Cut into 24 slices.
For each serving lay four slices of lamb over 1/2 of the tortilla, sprinkle with 1/4 cup of cheese. Top with grilled onions and mint. Season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill for 3 minutes on each side or until crispy and the cheese has melted.
Serve with Tomato And Basil Salsa.
Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3622 broadcast 07-18-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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