Ingredients

For the Marinated lamb: 2 tablespoons ancho chile powder 1 small onion, coarsely chopped 10 garlic cloves, chopped 3 chipotle chiles, chopped 1 cup fresh orange juice 1 cup extra virgin olive oil Two lamb tenderloins (2 pounds each) For the Tacos: 2 grilled lamb tenderloins, sliced thinly 8 flour tortillas 1 cup grated monterey jack cheese 1 cup grated white cheddar cheese 1/2 cup crumbled feta cheese 1 large red onion, sliced and grilled 1/4 cup fresh mint chiffonade 1/4 cup olive oil For the Tomato-Mint Salsa: 2 medium tomatoes, coarsely chopped 2 tablespoons finely diced red onion 1 jalapeno pepper, seeded and minced 3 tablespoons balsamic vinegar 1/4 cup fresh mint chiffonade 2 teaspoons olive oil

Description

Grilled Lamb And Red Onion Tacos With Tomato-Mint Salsa, Recipe

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