Grilled Australian Lamb Tacos with Pomegranate-Mint Salsa
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Category
Main Dish
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Cusine
Latin American
What do you need?
How to make?
Ingredients
2 Tbs. coconut oil, melted and slightly cooled
2 tsp. minced fresh garlic
2 tsp. minced fresh ginger
Kosher salt and freshly ground black pepper
1-1/2 lb. Australian lamb loin or butterflied boneless leg of lamb, at room temperature
1 cup pomegranate seeds
1/2 cup finely diced red onion
2 Tbs. minced fresh jalapeno, more to taste
1/4 cup fresh lime juice
8 to 10 white corn tortillas, warmed
6 oz. queso blanco, crumbled
1/2 cup chopped fresh mint
Directions
In a large bowl, combine the coconut oil, garlic, ginger, 1 tsp. salt, and 1/4 tsp. pepper. Add the lamb and turn to coat. Let sit at room temperature for 30 minutes. Meanwhile, in a medium bowl, stir together the pomegranate seeds, onion, jalapeno, and lime juice. Season to taste with salt and pepper. Prepare a medium-high gas or charcoal grill fire. Remove the lamb from the marinade, letting any excess drip back into the bowl. Â Grill directly on the grate, flipping once, until deep golden-brown outside and medium rare inside, about 8 minutes total. Let the lamb rest at room temperature for 10 minutes before slicing. While the lamb rests, heat a cast-iron griddle over medium-high heat. Put the tortillas on the griddle and sprinkle a little queso on each. Cook until the tortillas are warmed and the queso is melty. Â Slice the lamb, and distribute the lamb evenly among the tortillas. Stir the fresh mint into the pomegranate salsa, then top each taco with a little salsa and serve with the remaining salsa on the side.