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Lamb And Grilled Onion Taco With Fresh Mint and Tomato Salsa


Course : Grilling
Source:
Serves: 8
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Ingredients:


16 ounces lamb (or grilled lamb scraps)

1 recipe red chile marinade -- see * note

1 cup grated Monterey Jack cheese

1 cup grated white cheddar cheese

1 large red onion -- sliced thin and grilled

4 tablespoons fresh mint chiffonade

8 tortillas yellow corn tortillas

1 teaspoon salt -- to taste

1 teaspoon freshly ground black pepper -- to taste

3 tablespoons olive oil

1 jar tomato and basil salsa -- see * note
 

Preparation / Directions:


* 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

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