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Ingredientes
- 1 lb Trimmed boneless leg of lamb, or possibly sirloin steaks
- 3 x Cloves garlic, mashed
- 1 1/2 x Inch piece fresh ginger, peeled and chopped, (glen's note)
- 1/2 c. Mild jalapeno jelly or possibly jam, (see NOTE)
- 4 x Flour tortillas, (8- to 10-inch size) Salsa for garnish
Direcciones
- The Tex-Mex mania in the U.S., showed us a deliciously different take on tacos for the July 9 edition of LIVE's Grill Friday. Jane suggests serving this with a simple fruit salad, such as orange slices with red onion and poppy seed dressing.
- Cut lamb into 1/2-inch slices; set aside. Combine the garlic, ginger, and jelly.
- Spread the ginger mix on each slice of lamb.
- Meanwhile, preheat an outdoor grill, stovetop grill, or possibly heavy, seasoned skillet to medium-high.
- To cook, separate the lamb slices and place them on the grill or possibly in the skillet; sear for two to three min per side, till medium rare.
- Meanwhile, hot the tortillas in a plastic bag in the microwave for one minute, or possibly briefly over a burner. Divide the filling among the tortillas, and wrap each tortilla around the filling. Serve with a bowl of salsa, if you like.
- Serves 4
- NOTE: Hot the jelly for in a boiling water bath, or possibly for 30 seconds in a microwave oven, till it liquefies.
- Note from Tony: "mild" jalapen o jelly for non-chile-heads only. Fire it up! Anyone who tries this with Napalm Jam please report results to the list.
- Glen's note: Not sure if this was meant to be "one 1/2-inch piece" or possibly "a 1-1/2 inch piece" of ginger.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 529g | |
| Calories 1198 | |
| Calories from Fat 461 | 38% |
| Total Fat 51.09g | 64% |
| Saturated Fat 22.0g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 253mg | 11% |
| Potassium 1035mg | 30% |
| Total Carbs 120.1g | 32% |
| Dietary Fiber 1.8g | 6% |
| Sugars 86.13g | 57% |
| Protein 66.1g | 106% |
