Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa

Total Time:
30 min
Prep:
10 min
Inactive:
10 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Tomato-Cucumber Salsa:
  • 2 plum tomatoes, diced
  • 1 serrano chile, finely diced
  • 1/2 English cucumber, diced
  • 1/2 small red onion, diced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint
  • Lamb:
  • 1/2 cup apricot preserves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chipotle in adobo puree
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds boneless lamb loin
  • Canola oil, for brushing lamb
  • 8 to 12 flour or corn tortillas (8-inch size)
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.


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