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Entree
Makes 12 tacos
15 minutes
15 minutes
Chef Tom Fraker
1 8-Bone Rack of Lamb – cut into individual chops
4 Melissa’s “Don Enrique” Dried Guajillo Peppers
1 tablespoon Ground Cinnamon
2 tablespoons Chipotle in Adobo
2 cloves Melissa’s Peeled Garlic
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
24 Corn Street Taco Tortillas
Melissa’s Pickled Jalapeño Peppers – sliced
Melissa’s Perfect Sweet Onions – caramelized
Melissa’s Hatch Pepper Avocado Salsa
Lime wedges
Prepare a hot grill.
Remove the stems and seeds from the Guajillo peppers and cut them into smaller pieces. Place the pepper pieces into a spice grinder and pulverize until well ground.
In a blender or food processor, combine the ground pepper, cinnamon, chipotle, garlic and salt and pepper until smooth. Smear the mixture on both sides of the chops.
Coat the grill with cooking spray or canola oil.
Grill the chops for 5 minutes per side for medium. Remove from the grill and let them rest for 5 minutes. Cut the meat from the bones and chop it.
Heat the tortillas and double stack them to make 12 portions. Add the chopped lamb meat evenly to each of the 12 tortilla stacks. Finish with the toppings and serve.
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