Apricot/Chili-Marinated American Lamb Tacos with Mango/Jicama Slaw
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Credit: Brian Corcoran, Executive Sous Chef, Harvard University, Cambridge, Mass.
The National Culinary Review, May 2014
Ingredients
5 oz. apricot preserves
6 T. canola oil
3 T. balsamic vinegar
3½ t. minced garlic
2½ t. minced Fresno chili
1¼ lbs. top round American lamb
10 (6-inch) whole-wheat flour tortillas
Mango Jicama Slaw (recipe follows)
1 plum tomato, finely diced
Mango Jicama Slaw
1 large fresh mango, peeled, seeded, diced
1 small (10 oz.) jicama, peeled, shredded
¾ cup nonfat plain yogurt
¼ cup thinly sliced chives
1 t. honey
Salt and pepper, to taste
Instructions
1. In large bowl, whisk together preserves, oil, vinegar, garlic and chili. Add lamb, turning to coat. Cover; marinate, refrigerated, 3 hours. Heat grill to medium-high. Remove lamb from marinade; grill to desired doneness (125ºF-130ºF for medium-rare). Remove from heat; rest. Before service, slice thinly.
2. Per order: Warm 2 tortillas. Put 1½ oz. thinly sliced cooked lamb in each tortilla. Top with generous 1/3 cup mango/jicama slaw. Sprinkle with 1 t. diced tomato.
Mango Jicama Slaw
Method: In large bowl, combine mango, Jicama, yogurt, chives, honey, and salt and pepper; mix gently. Cover; refrigerate.
Yield
5 servings (2 tacos each)
Tags
Lamb, Main Dish, The National Culinary Review
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