Title: Grilled Lamb with Soft Tacos
Categories: None
Yield: 1 servings

1 lb Trimmed boneless leg of
-lamb; or sirloin steaks
3 Cloves garlic; mashed
1 1/2 Inch piece fresh ginger;
-peeled and minced, (glen's
-note)
1/2 c Mild jalapeno jelly or jam;
-(see NOTE)
4 Flour tortillas; (8- to
-10-inch size)
Salsa for garnish

From "Live! With Regis and Kathie Lee" July 9, 1999 Posted by Tony Lima
(TonyLima@ms.spacebbs.com)

JANE BUTEL Best-selling author Jane Butel, who is credited with starting
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 mixture on each slice of lamb.

Meanwhile, preheat an outdoor grill, stovetop grill, or heavy, seasoned
skillet to medium-high.

To cook, separate the lamb slices and place them on the grill or in the
skillet; sear for two to three minutes per side, until medium rare.
Meanwhile, warm the tortillas in a plastic bag in the microwave for one
minute, or briefly over a burner. Divide the filling among the tortillas,
and wrap each tortilla around the filling. Serve with a bowl of salsa, if
desired.

Serves 4

NOTE: Warm the jelly for in a boiling water bath, or for 30 seconds in a
microwave oven, until 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 "a
1-1/2 inch piece" of ginger.

Posted to CHILE-HEADS DIGEST by TonyLima@ms.spacebbs.com (Tony Lima) on Jul
12, 1999, converted by MM_Buster v2.0l.