Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa Recipe

Name: Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh mint; 1/2 cup apricot preserves; 2 tablespoons red wine vinegar; 1 tablespoon chipotle in adobo puree; 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)

Servings: persons

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
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/2 cup apricot preserves
2 tablespoons red wine vinegar
1 tablespoon chipotle in adobo puree
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)

1
Heat a gas grill to high.
2
For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl.
3
Add the olive oil and vinegar and season with salt and pepper.
4
Toss in the dill and mint.
5
For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.
6
Brush the lamb with canola oil and sprinkle with salt and pepper.
7
Grill, covered, until nicely charred, 3 to 4 minutes.
8
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.
9
Transfer to a cutting board, brush with more glaze and let rest 10 minutes.
10
While the lamb rests, grill the tortillas for a few seconds on each side; keep warm.
11
Slice the lamb into 1/2-inch-thick slices.
12
Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.

1311

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 plum tomatoes, diced, 1 serrano chile, finely diced, 1/2 English cucumber, diced, 1/2 small red onion, diced, and more.

Yes, Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa

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