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

Bobby Flay
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

1 1/2

lbs Lamb loin, boneless

1/4 cup

Dill, fresh

1/2

English cucumber

1/4 cup

Mint, fresh

2

Plum tomatoes

1/2

Red onion, small

1

Serrano chile

1 tbsp

Chipotle in adobo puree

1/2 cup

Apricot preserves

4

Kosher salt and freshly ground black pepper

1

Canola oil

2 tbsp

Olive oil, extra-virgin

4 tbsp

Red wine vinegar

8

Flour or corn tortillas