Save Recipe Print
Total:
40 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Tomato-Cucumber Salsa:
Lamb:

Directions

Heat a gas grill to high.

For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl. Add the olive oil and vinegar and season with salt and pepper. Toss in the dill and mint.

For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.

Brush the lamb with canola oil and sprinkle with salt and pepper. Grill, covered, until nicely charred, 3 to 4 minutes. Flip, brush with the apricot glaze, cover and cook until a meat thermometer inserted in the thickest part reads 125 degrees F for medium rare, another 1 to 2 minutes. Transfer to a cutting board, brush with more glaze and let rest 10 minutes.

While the lamb rests, grill the tortillas for a few seconds on each side; keep warm. Slice the lamb into 1/2-inch-thick slices. Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Chile Con Queso

Recipe courtesy of Ree Drummond

Cranberry-Glazed Sweet Potatoes

Recipe courtesy of Katie Lee

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Blazin' Short Rib Tacos with Roasted Peppers

Recipe courtesy of Aaron McCargo Jr.

Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce

Recipe courtesy of Brianna Jenkins

Chile Braised Lamb Tacos

Recipe courtesy of Kelsey Nixon

Grilled Sweet Potato Tacos with Ancho Chile-Maple Syrup Glaze

Recipe courtesy of Bobby Flay

Red Chile Glaze

Recipe courtesy of Jere Waquie

Red Chile Glaze

Recipe courtesy of Jere Waquie

Browse Reviews By Keyword