Ingredients Jump to Instructions ↓

  1. 16 ounces lamb or grilled lamb scraps

  2. --porterhouse trims from previous recipe red chile marinade --recipe follows 1 cup grated monterey jack cheese

  3. 1 cup grated white cheddar cheese

  4. 1 large red onion -- sliced thin

  5. --and grilled 4 tablespoons fresh mint chiffonade

  6. 8 yellow corn tortillas

  7. salt and freshly ground pepper olive oil

  8. 1 hour. Grill the lamb for 3 minutes on each side. Cut into 24 slices. For each serving lay four slices of lamb over

  9. 1/2 of the tortilla, sprinkle with

  10. 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.

  11. Serve with Tomato Salsa (recipe follows).

Instructions Jump to Ingredients ↑

  1. Busted by Gail Shermeyer <> on Jun 22, 1997


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