Grilled Lamb Tacos

These aren’t soft-shell tacos with sour cream on top. These are fire-kissed, folded corn tortillas grilled until the cheese goes molten and the outsides turn crackly. Think of them as a cross between a quesadilla and a taco, with grilled lamb and fresh mint doing the talking.

The lamb gets a quick hour in a red chile marinade before hitting embers for just three minutes per side. That short time over hot coals is the point. You want a charred exterior and a rosy, juicy center, not well-done. A wood or charcoal fire gives you a smoky note that gas grills can’t quite touch.

Fresh mint is the move here. It cuts the richness of the two cheeses and the lamb fat in a way cilantro just wouldn’t. Brushing the folded tortilla with olive oil before the second trip to the grill is what delivers the crisp exterior.

Pro Tips

• Let the grill coals burn down to ash-covered embers. Flames scorch the tortilla before the cheese melts.
• Slice the lamb against the grain. Lamb is a forgiving cut, but sliced wrong it’s still chewy.
• Warm the tortillas for 10 seconds a side on the grill before assembling. Cold tortillas crack when folded.
• Press the folded tacos gently with a spatula while grilling to help the cheese bind everything together.

Variations

• Swap mint for fresh cilantro if mint isn’t your thing.
• Use lamb loin chops instead and slice off the bone after grilling for more tender meat.
• Add a spoonful of pickled red onions inside for a bright, tangy contrast.