Lamb tacos, eh? Yes, it is a little bougie to cut meat from a
perfectly good chop — but these Grilled Lamb Tacos are worth it.
Makes
8 tacos
Total Time
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Ingredients
COOK:
COMBINE:
CUT:
Test Kitchen Approved
Test Kitchen Tip
With just a splash of oil and vinegar,
left-over lentil salsa makes a great salad.
Instructions
Cook lentils in water until tender,
about 20 minutes, adding corn
during the last minute of cooking;
drain well.
Combine lentil mixture, tomatoes,
queso fresco, onion, cilantro, zest,
and lime juice; season salsa with
salt and pepper.
Preheat grill to medium-high.
Brush grill grate with oil.
Cut lamb meat from the bones;
discard bones. Season lamb with
Tajin seasoning.
Grill lamb until browned, about
5 minutes per side for medium-rare;
transfer to a plate and let rest
5 minutes. Cut lamb into ¼-inch-thick
slices. Warm tortillas on the
grill, 15–30 seconds.
Fill tortillas with lamb; top with
lentil salsa.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per taco
Calories: 275
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 15%
Cholesterol 80mg 26%
Sodium 420mg 17%
% Daily Value*
Carbs 18g 6%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.
