Grilled lamb with soft tacos

1 servings

Ingredients

Quantity Ingredient
1 pounds Trimmed boneless leg of lamb; or sirloin steaks
3 Cloves garlic; mashed
1½ Inch piece fresh ginger; peeled and minced, (glen's note)
½ cup Mild jalapeno jelly or jam; (see NOTE)
4 Flour tortillas; (8- to 10-inch size)
Salsa for garnish

Directions

From "Live! With Regis and Kathie Lee" July 9, 1999 Posted by Tony Lima (TonyLima@...)

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.

Cut lamb into ½-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.

Glen's note: Not sure if this was meant to be "one ½-inch piece" or "a 1-½ inch piece" of ginger.

Posted to CHILE-HEADS DIGEST by TonyLima@... (Tony Lima) on Jul 12, 1999, converted by MM_Buster v2.0l.

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