Rotisserie Lamb Tacos With Apricot Chipotle Baste Recipes

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ROTISSERIE LAMB TACOS WITH APRICOT-CHIPOTLE BASTE



Rotisserie Lamb Tacos with Apricot-Chipotle Baste image

Provided by Bobby Flay

Time 4h5m

Yield 8 to 10

Number Of Ingredients 33

1/4 cup olive oil
Salt and freshly ground pepper
1 boneless leg of lamb, about 7 pounds
Apricot-Chipotle Baste, recipe follows
1 pound goat cheese, crumbled
1/2 pound shredded romaine lettuce
Salsa Cruda, recipe follows
16 (6-inch) flour tortillas
Charred corn guacamole, recipe follows
2 tablespoons canola oil
1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
4 cups red wine vinegar
3 cups sugar
1/2 pound dried apricots, soaked for 1/2 hour in warm water and chopped
6 large tomatoes, diced
1/2 large red onion, diced
3 cloves garlic, chopped
1 jalapeno, diced
1 tablespoon fresh oregano leaves, chopped (recommended: Mexican oregano)
1/4 cup cilantro leaves, chopped
1 lime, juiced
Salt and freshly ground black pepper
1/4 cup olive oil
2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper

Steps:

  • Preheat grill to medium-high. Brush the leg of lamb with oil, season with salt and pepper and place directly on the grill to brown on all sides, about 5 minutes each side. Remove leg and attach to rotisserie rod. Let the lamb cook on the rotisserie for 1 1/4 to 1 1/2 hours or until just cooked to medium-rare doneness. During the last 20 minutes of grilling, begin basting with the glaze. Remove the lamb from the grill and baste again with the glaze and let rest for 20 minutes.
  • Slice the lamb across the grain into 1/4-inch thick slices. Serve folded in warm tortillas with shredded romaine, goat's cheese, charred corn guacamole and tomato salsa.
  • Preheat grill or use side-burners of grill. In a saucepan combine oil, onion, garlic, vinegar and sugar. Cook until the sugar is dissolved and the vinegar is reduced by half. Add chopped apricots and cook for 10 minutes.
  • Transfer mixture to a food processor and add chipotles. Puree until smooth. Return to pot. Use to baste rotisserie leg of lamb.
  • Combine all ingredients in a bowl and let sit at room temperature for 30 minutes before serving.
  • Yield: 8 servings
  • Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob.
  • Combine all ingredients in a bowl and season with salt and pepper.
  • Yield: 8 servings

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