INGREDIENTS

INSTRUCTIONS

From "Live! With Regis and Kathie Lee" July 9, 1999 Posted by Tony
Lima (TonyLima@ms.spacebbs.com)  JANE BUTEL Best-selling author Jane
Butel, who is credited with  starting the Tex-Mex mania in the U.S.,
showed us a deliciously  different take on tacos for the July 9 edition
of LIVE's Grill  Friday. Jane suggests serving this with a simple fruit
salad, such as  orange slices with red onion and poppy seed dressing.
Cut lamb into 1/2-inch slices; set aside. Combine the garlic, ginger,
and jelly.  Spread the ginger mixture on each slice of lamb.
Meanwhile, preheat an outdoor grill, stovetop grill, or heavy,
seasoned skillet to medium-high.  To cook, separate the lamb slices and
place them on the grill or in  the skillet; sear for two to three
minutes per side, until medium  rare. Meanwhile, warm the tortillas in
a plastic bag in the microwave  for one minute, or briefly over a
burner. Divide the filling among  the tortillas, and wrap each tortilla
around the filling. Serve with  a bowl of salsa, if desired.  Serves 4
NOTE: Warm the jelly for in a boiling water bath, or for 30 seconds  in
a microwave oven, until it liquefies.  Note from Tony: "mild" jalapen~o
jelly for non-chile-heads only. Fire  it up! Anyone who tries this with
Napalm Jam please report results to  the list.  Glen's note: Not sure
if this was meant to be "one 1/2-inch piece" or  "a    1-1/2    inch
piece" of ginger.  Posted to CHILE-HEADS DIGEST by
TonyLima@ms.spacebbs.com (Tony Lima)  on Jul 12, 1999, converted by
MM_Buster v2.0l.

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