|1 pounds||Trimmed boneless leg of lamb; or sirloin steaks|
|3||Cloves garlic; mashed|
|1½||Inch piece fresh ginger; peeled and minced, (glen's note)|
|½ cup||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@...)
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 ½-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.
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 ½-inch piece" or "a 1-½ inch piece" of ginger.
Posted to CHILE-HEADS DIGEST by TonyLima@... (Tony Lima) on Jul 12, 1999, converted by MM_Buster v2.0l.
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