• Grilled Lamb With Soft Tacos

    0 votes


    • 1 lb Trimmed boneless leg of lamb, or possibly sirloin steaks
    • 3 x Cloves garlic, mashed
    • 1 1/2 x Inch piece fresh ginger, peeled and chopped, (glen's note)
    • 1/2 c. Mild jalapeno jelly or possibly jam, (see NOTE)
    • 4 x Flour tortillas, (8- to 10-inch size) Salsa for garnish


    1. 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.
    2. Cut lamb into 1/2-inch slices; set aside. Combine the garlic, ginger, and jelly.
    3. Spread the ginger mix on each slice of lamb.
    4. Meanwhile, preheat an outdoor grill, stovetop grill, or possibly heavy, seasoned skillet to medium-high.
    5. To cook, separate the lamb slices and place them on the grill or possibly in the skillet; sear for two to three min per side, till medium rare.
    6. Meanwhile, hot the tortillas in a plastic bag in the microwave for one minute, or possibly briefly over a burner. Divide the filling among the tortillas, and wrap each tortilla around the filling. Serve with a bowl of salsa, if you like.
    7. Serves 4
    8. NOTE: Hot the jelly for in a boiling water bath, or possibly for 30 seconds in a microwave oven, till it liquefies.
    9. 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.
    10. Glen's note: Not sure if this was meant to be "one 1/2-inch piece" or possibly "a 1-1/2 inch piece" of ginger.

    Similar Recipes

    Leave a review or comment