Grilled Lamb and Red Onion Tacos With Tomato-Mint Salsa

A few years ago we were lucky enough to eat at Bobby Flay's restaurant, Mesa Grill, while we were in New York. We loved everything we tried and wished that we had time to go back again but there are so many restaurants in NY to try and only so many hours in the day! ARGH

Flay is known for sophisticated twists on south-western foods. On his food network shows and in his cookbooks he works tirelessly to challenge the way Americans view and taste food – making it bold, zesty and always fun. A Flay recipe often seems complex ont eh surface but when you bite into the fresh full-flavoured dish you won't regret the effort. no, not at all.

I picked up his first cook book 'Boy Meets Grill' last year but hadn't made anything from it. Last week Paul decided that it was time for this lamb taco recipe. Who was I to deny him - especially since I got to eat the results?

These tacos were incredible. No, they were freaking amazing. Everything about this recipe worked and while the recipe looked complex on paper (it runs for three pages in the cook book) it was easy to maneuver. In fact, I napped while Paul worked away in the kitchen and he had nary a question.

Luckily it makes enough for 8 tacos - guess who gets leftovers tonight? MMMMMMMM

Grilled Lamb and Red Onion Tacos With Tomato-Mint Salsa

Grilled Lamb

2 tablespoons ancho chile powder
1 small onion, coarsely chopped
10 garlic cloves, chopped
3 chipotle chiles, chopped
1 cup fresh orange juice
1 cup extra virgin olive oil
Two lamb tenderloins (2 pounds each)
Salt and freshly ground pepper

Tacos

2 grilled lamb tenderloins, sliced thinly
8 flour tortillas
1 cup grated Monterey Jack cheese
1 cup grated white cheddar cheese
1/2 cup crumbled feta cheese
1 large red onion, sliced and grilled
1/4 cup fresh mint chiffonade
Salt and freshly ground pepper
1/4 cup olive oil
Tomato-Mint Salsa, for serving

Tomato-Mint Salsa

2 medium tomatoes, coarsely chopped
2 tablespoons finely diced red onion
1 jalapeño pepper, seeded and minced
3 tablespoons balsamic vinegar
1/4 cup fresh mint chiffonade
2 teaspoons olive oil
Salt and freshly ground pepper

MAKE THE SALSA: Combine all ingredients in a bowl and set aside for 1 hour at room temperature.

MARINATE AND GRILL THE LAMB: Combine the ancho powder, onion, garlic, chipotles and orange juice in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified. Place the lamb in a shallow baking dish, cover with the marinade and let marinate for 1 hour. Heat the grill. Season the lamb with salt and pepper and grill for 3 minutes on each side for medium-rare. Let sit 10 minutes before slicing thinly.

MAKE THE TACOS: For each taco, lay four slices of lamb over 1/2 of the tortilla, sprinkle with 2 tablespoons each of the Jack and cheddar cheeses and 1 tablespoon of the feta cheese. Top with grilled onion and mint. Season to taste with salt and freshly ground 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 the Tomato-Mint salsa

Comments

[Kayte]

Paul, you are an amazing adventurer! I would look at this whole thing and think...next recipe, this one is way too long. That said, maybe I should change my attitude in this regard...things that net these kind of results are obviously worthy.

[nancyhol]

I printed this out for Bill to try! It sounds great!

[JDeQ]

Isn't he Kayte. I won't complain! LOL

Lucky Bill, you'll be happy too nancy :-).