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Lamb And Grilled Onion Taco With Fresh Mint & Tomato Salsa

Courses: Lamb
Serves: 8 people

Recipe Ingredients

16 oz 454gLamb
  (or grilled lamb scraps)
1   Red Chile Marinade - see * Note
1 cup 146g / 5.1ozGrated Monterey Jack cheese
1 cup 146g / 5.1ozGrated white cheddar cheese
1 cup 62g / 2.2ozRed onion - sliced thin and gril (large)
4 tablespoons 60mlFresh mint chiffonade
8   Yellow corn tortillas
  Salt - to taste
  Freshly ground black pepper - to taste
  Olive oil
1   Tomato And Basil Salsa - see * Note

Recipe Instructions

* 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.

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 -


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