Rotisserie Lamb Tacos with Apricot-Chipotle Baste

Name: Rotisserie Lamb Tacos with Apricot-Chipotle Baste
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 ripe avocados, peeled, pitted and diced; 2 Tbsps canola oil; 2 Tbsps chipotle pepper puree; 59 milliliters cilantro leaves, chopped; 59 milliliters chopped cilantro leaves; 227 grams dried apricots, soaked for 1/2 hour in warm water and chopped; 2 ears corn; 16 6-inchs (6-inch) flour tortillas; 3 cloves garlic, chopped; 3 cloves garlic, coarsely chopped; 454 grams goat cheese, crumbled; 1 jalapeno, diced; 1 lime, juiced; 1 boneless leg of lamb, about 7 pounds; 59 milliliters olive oil; 1 Tbsp fresh oregano leaves, chopped (recommended: Mexican oregano); 1 larges red onion, diced; 1 red onion finely diced; 1 large red onion, coarsely chopped; 946 milliliters red wine vinegar; 227 grams shredded romaine lettuce; 8 servings Salt and freshly ground black pepper; 8 servings Salt and freshly ground pepper; 1 serrano chile, finely chopped; 710 milliliters sugar; 6 larges tomatoes, diced; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Rotisserie Lamb Tacos with Apricot-Chipotle Baste It is an expensive recipe for fans of Mexican food. If you have red wine vinegar, apricots, leg of lamb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 4 hours and 5 minutes. Rack of Lamb (With Lemon Rosemary Baste), Lamb Leg of Lamb on a Rotisserie, and Rotisserie Leg of Lamb are very similar to this recipe.

Instructions

Preheat grill to medium-high.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Leg Of Lamb

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Glaze

Lamb

Remove the lamb from the grill and baste again with the glaze and let rest for 20 minutes.

Ingredients you will need

Glaze

Lamb

Equipment you will use

Grill

Slice the lamb across the grain into 1/4-inch thick slices.

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Grains

Lamb

Serve folded in warm tortillas with shredded romaine, goat's cheese, charred corn guacamole and tomato salsa.

Ingredients you will need

Goat Cheese

Guacamole

Tortilla

Romaine

Tomato

Salsa

Corn

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.

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Vinegar

Garlic

Onion

Sugar

Cooking Oil

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Sauce Pan

Grill

Add chopped apricots and cook for 10 minutes.

Ingredients you will need

Apricot

Transfer mixture to a food processor and add chipotles. Puree until smooth. Return to pot. Use to baste rotisserie leg of lamb.

Ingredients you will need

Leg Of Lamb

Chipotle Chiles

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Food Processor

Pot

Combine all ingredients in a bowl and let sit at room temperature for 30 minutes before serving.

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Bowl

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.

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Water

Corn

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Grill

Remove from grill.

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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.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Tacos works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Brooks Willamette Valley Pinot Noir. It has 4.3 out of 5 stars and a bottle costs about 25 dollars.

Brooks Willamette Valley Pinot Noir

A beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!