Save Recipe Print
Total:
40 min
(includes resting time)
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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Chile Braised Lamb Tacos

Recipe courtesy of Kelsey Nixon

Grilled Panzanella

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories