Bobby Flay’s Lamb Apricot Glazed Lamb Tacos with Tomato-Cucumber Salsa

Bobby Flay’s Lamb Apricot Glazed Lamb Tacos with Tomato-Cucumber Salsa

I had Food Network on in the background as I was searching online for a July 4th menu when Bobby Flay’s TV show caught my attention. He was biting into an Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa – what’s not to love about this? A quick scan of the recipe and I made my shopping list. First, I am a huge fan of this chef and as I would expect, these tacos rock. The apricot/chipotle glaze is a wonderful complement to the flavor of the lamb and the salsa provides a refreshing bite with the Serrano pepper providing a good kick of heat.

I have no idea if Mr. Flay gave the warning at the beginning of the Lamb Taco segment, but let me warn you –this cut of meat is expensive. I found out from my butcher this is the prized little fleshy round found on a baby lamb chop – so cutting away the bone and leaving just the loin is time-consuming for the butcher and costly for the shopper. Did it taste wonderful? Indeed. But I have to wonder if there’s an alternate, less expensive cut. For a special occasion – like a hot date, I would recreate this recipe in a heartbeat. Thank you, Bobby Flay, xoxo.


Pre-Prep: The apricot glaze and the salsa can be made hours before you put the lamb on the grill; the flavors will only intensify during this time.

For the tacos: When using the corn tortillas, I would sprinkle a bit of water over them before putting them on the grill to keep them from getting hard. Follow the suggesting timing – you don’t want to overcook them or they will get crispy like store bought tacos.

Tortilla trick: As an alternative, here’s a trick from a friend who lived in Mexico: Corn tortillas are often made in the microwave which allows you to do more tortillas quickly. The trick is to stack 3 tortillas (has to be three for some reason) wrapped in a (dry) paper towel and to microwave it for 30 – 40 seconds. Doing this longer could result in hard/crispy tortillas, so do a test and adjust according to your microwave. As soon as they are done, start plating your dish and put in your next set of 3


  • 2 plum tomatoes, diced
  • 1 serrano chile, finely diced
  • 1/2 English cucumber, diced
  • 1/2 small red onion, diced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup apricot preserves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chipotle in adobo puree
  • 1 1/2 pounds boneless lamb loin
  • 8 to 12 flour or corn tortillas (8-inch size)
Read the whole recipe on Seduction Meals