Lunch / Dinner
Grilled Lamb Tacos with lentil corn salsa
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.
Ingredients
COOK:
COMBINE:
CUT:
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.
Nutritional Facts
Nutritional Facts
Per taco
Calories: 275
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3g 15%
Cholesterol 80mg 26%
Sodium 420mg 17%
Carbs 18g 6%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.