Combine all ingredients in a bowl and set aside for 1 hour at room temperature.
Step 2 Make the tacos
Combine the ancho powder, onion, garlic, chipotles and orange juice in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified. Place the lamb in a shallow baking dish, cover with the marinade and let marinate for 1 hour. Heat the grill. Season the lamb with salt and pepper and grill for 3 minutes on each side for medium-rare. Let sit 10 minutes before slicing thinly.
Step 3 Make the tacos
For each taco, lay four slices of lamb over 1/2 of the tortilla, sprinkle with 2 tablespoons each of the Jack and cheddar cheeses and 1 tablespoon of the feta cheese. Top with grilled onion and mint. Season to taste with salt and freshly ground 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. Serve with the Tomato-Mint salsa.
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Review Body: What an unusual recipe, and so tasty. I changed only a few things; I used corn tortillas instead of flour tortillas, piling ingredients on top of the tortillas and broiling them very briefly to melt the cheese. I added the mint after broiling. I used leftover, very plain, grilled lamb sirloin, which I sprinkled with chili powder, smoked paprika and garlic and grilled very briefly before slicing thinly.
The overall taste and proportions of the recipe were unchanged, and it was a scrumptious dish.