Apricot Chili Marinated Lamb Tacos with Mango Jicama Slaw

Takes , serves 5.

YIELD:
10 tacos (2 per serving)

To make Marinated Lamb:
In a large bowl, whisk together the preserves, canola oil, vinegar, garlic, and Fresno chili. Add the lamb, turning to coat. Cover and marinate, refrigerated, 3 hours. Heat grill to medium high heat. Remove lamb from marinade and grill to desired doneness (125-130 degrees F for medium rare). Remove from heat and let rest. Before service, thinly slice.

To make Mango Jicama Slaw:
Combine all ingredients in a large bowl and gently mix. Cover and refrigerate until service.

Per order:
Warm two tortillas. Place about 1 ½ ounces thinly sliced cooked lamb in each tortilla. Top with a generous 1/3 cup Mango Jicama Slaw. Sprinkle with 1 teaspoon diced tomato.

*A typical 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. One cup 3/8-inch diced mango weighs 6.35 ounces.

Source: Chef Brian Corcoran, Executive Sous Chef, Harvard University, Cambridge, MA

Apricot Chili Marinated Lamb Tacos with Mango Jicama Slaw

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