Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 503 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 136 milligrams
- Sodium
- 277 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 4 grams
- Protein
- 40 grams
- Sugar
- 20 grams
- Total: 40 min (includes resting time)
- Active: 30 min
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
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
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.