| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Grill/broil, Lamb-mt |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Lamb or grilled lamb scraps |
|
|
Porterhouse trims from |
|
|
previous recipe |
|
|
Red chile marinade, recipe |
|
|
follows |
| 1 |
c |
Grated monterey jack cheese |
| 1 |
c |
Grated white cheddar cheese |
| 1 |
|
Red onion, sliced thin and |
|
|
grilled |
| 4 |
T |
Fresh mint chiffonade |
| 8 |
|
Yellow corn tortillas |
|
|
Salt and freshly ground |
|
|
pepper |
|
|
Olive oil |
INSTRUCTIONS
Prepare a wood or charcoal grill and let it burn down to embers.
Marinate lamb in red chile marinade for 1 hour. Grill the lamb for 3
minutes on each side. Cut into 24 slices. For each serving lay four
slices of lamb over 1/2 of the tortilla, sprinkle with 1/4 cup of
cheese. Top with grilled onions and mint. Season to taste with salt
and pepper. Fold over the tortilla and brush with olive oil. Grill for
3 minutes on each side or until crispy and the cheese has melted.
Serve with Tomato Salsa (recipe follows). Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer
<4paws@netrax.net> on Jun 22, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW
#GR3622 Posted to MC-Recipe Digest V1 #673 by 4paws@netrax.net
(Shermeyer-Gail) on Jul 15, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”