Lamb and grilled onion taco w/fresh mint &tomato salsa (gc)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Lamb or grilled lamb scraps |
| Porterhouse trims from previous recipe | ||
| Red chile marinade; recipe follows | ||
| 1 | cup | Grated monterey jack cheese |
| 1 | cup | Grated white cheddar cheese |
| 1 | large | Red onion; sliced thin, and grilled |
| 4 | tablespoons | Fresh mint chiffonade |
| 8 | Yellow corn tortillas | |
| Salt and freshly ground pepper | ||
| Olive oil | ||
Directions
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 ½ of the tortilla, sprinkle with ¼ 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 Salsa (recipe follows).
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on Jun 22, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3622 Posted to MC-Recipe Digest V1 #673 by 4paws@... (Shermeyer-Gail) on Jul 15, 1997
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