Recipe - Grilled Lamb With Roasted Pepper Eggplant And A Basil Pesto

1 pound Trimmed boneless leg of
lamb; or sirloin steaks
3 Cloves garlic; mashed
1 One half Inch piece fresh ginger;
peeled and minced, (glen's
note)
One half cup Mild jalapeno jelly or jam;
(see NOTE)
4 Flour tortillas; (8 to
10inch size)
Salsa for garnish

From "Live! With Regis and Kathie Lee" July 9, 1999 Posted by Tony Lima
(TonyLima@ms.spacebbs.com)

JANE BUTEL Bestselling author Jane Butel, who is credited with starting
the TexMex 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 1/2inch 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 mediumhigh.

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 nonchileheads 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 1/2inch piece" or "a
1One half inch piece" of ginger.

Posted to CHILEHEADS DIGEST by TonyLima@ms.spacebbs.com (Tony Lima) on Jul
12, 1999, converted by MM_Buster v2.0l.