Preparation:
* Note: See the "Red Chile Marinade" and "Tomato And Basil Salsa" recipes which are included in this collection.
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 1/2 of the tortilla, sprinkle with 1/4 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 And Basil Salsa.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3622 |
