Jodi Reiner, Fine Cooking Magazine Grilled Lamb Tacos
- Prep time 1Hr
- Cook time 15Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 4
Taco night gets an upgrade with this Mediterranean-inspired take on tacos. Juicy Australian lamb loin is rubbed with garlic and ginger, then grilled to perfection. Each taco is topped with a refreshing pomegranate-mint salsa, crumbled queso blanco, and fresh mint, creating a vibrant combination of sweet, tangy, and savory flavours. Perfect served on warm white corn tortillas for a crowd-pleasing meal.
Ingredients
For the Lamb:
- 680g lamb loin, at room temperature
- 2 tablespoons coconut oil, melted and slightly cooled
- 2 teaspoons fresh garlic, minced
- 2 teaspoons fresh ginger, minced
- Kosher salt and freshly ground black pepper
For the Pomegranate-Mint Salsa:
- 1 cup pomegranate seeds
- ½ cup red onion, finely diced
- 2 tablespoons fresh jalapeno, minced (plus more to taste)
- ¼ cup fresh lime juice
- Salt and pepper, to taste
- ½ cup fresh mint, chopped
To Serve:
- 8–10 white corn tortillas, warmed
- 6 ounces queso blanco, crumbled
Method
Marinate the Lamb:
- In a large bowl, combine coconut oil, garlic, ginger, 1 tsp salt, and ¼ tsp black pepper.
- Add the lamb and turn to coat evenly. Let rest at room temperature for 30 minutes.
Prepare the Salsa:
- In a medium bowl, combine pomegranate seeds, red onion, jalapeno, lime juice, and chopped mint.
- Season to taste with salt and pepper. Set aside.
Grill the Lamb:
- Preheat a gas or charcoal grill to medium-high heat.
- Remove lamb from marinade, allowing any excess to drip off.
- Grill lamb directly on the grate, flipping once, until deeply golden-brown on the outside and medium-rare inside (about 8 minutes total).
- Let the lamb rest for 10 minutes before slicing thinly.
Prepare the Tortillas:
- Heat a cast-iron griddle over medium-high heat.
- Warm the tortillas in batches, sprinkling a little queso blanco on each and allowing it to melt.
Assemble the Tacos:
- Distribute sliced lamb evenly among the tortillas.
- Spoon a little pomegranate-mint salsa on top of each taco.
- Serve immediately, with remaining salsa on the side.
