Rotisserie Lamb Tacos with Apricot-Chipotle Baste (Bobby Flay) |
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Prep Time: 60 Minutes Cook Time: 135 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Ingredients:
1/4 cup olive oil |
salt and freshly ground pepper |
1 boneless leg of lamb, about 7 pounds |
apricot-chipotle baste, recipe follows |
1 pound goat cheese, crumbled |
1/2 pound shredded romaine lettuce |
salsa cruda, recipe follows |
16 (6-inch) flour tortillas |
Directions:
1. Preheat grill to medium-high. Brush the leg of lamb with oil, season with salt and pepper and place directly on the grill to brown on all sides, about 5 minutes each side. Remove leg and attach to rotisserie rod. Let the lamb cook on the rotisserie for 1 1/4 to 1 1/2 hours or until just cooked to medium-rare doneness. During the last 20 minutes of grilling, begin basting with the glaze. Remove the lamb from the grill and baste again with the glaze and let rest for 20 minutes.
2. Slice the lamb across the grain into 1/4-inch thick slices. Serve folded in warm tortillas with shredded romaine, goat's cheese, charred corn guacamole and tomato salsa.
3. Apricot-Chipotle Baste:
4. 2 tablespoons canola oil
5. 1 large red onion, coarsely chopped
6. 3 cloves garlic, coarsely chopped
7. 4 cups red wine vinegar
8. 3 cups sugar
9. 1/2 pound dried apricots, soaked for 1/2 hour in warm water and chopped
10. 2 tablespoons chipotle pepper puree
11. Preheat grill or use side-burners of grill. In a saucepan combine oil, onion, garlic, vinegar and sugar. Cook until the sugar is dissolved and the vinegar is reduced by half. Add chopped apricots and cook for 10 minutes.
12. Transfer mixture to a food processor and add chipotles. Puree until smooth. Return to pot. Use to baste rotisserie leg of lamb.
13. Salsa Cruda:
14. 6 large tomatoes, diced
15. 1/2 large red onion, diced
16. 3 cloves garlic, chopped
17. 1 jalapeno, diced
18. 1 tablespoon fresh oregano leaves, chopped (recommended: Mexican oregano)
19. 1/4 cup cilantro leaves, chopped
20. 1 lime, juiced
21. Salt and freshly ground black pepper
22. 1/4 cup olive oil
23. Combine all ingredients in a bowl and let sit at room temperature for 30 minutes before serving.
24. Yield: 8 servings
25. Charred Corn Guacamole
26. 2 ears corn
27. 2 tablespoons vegetable oil
28. Salt and freshly ground pepper
29. 2 ripe avocados, peeled, pitted and diced
30. 1 serrano chile, finely chopped
31. 1 red onion finely diced
32. 1 lime, juiced
33. 1/4 cup chopped cilantro leaves
34. Salt and freshly ground pepper
35. Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob.
36. Combine all ingredients in a bowl and season with salt and pepper.
37. Yield: 8 servings
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