Lamb Tostaditas with Poblano Tahini

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Spring 2015

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Lamb Tostaditas with Poblano Tahini

Lamb Tostaditas with Poblano Tahini
1/2 cup lightly packed cilantro leaves and stems
1/4 cup lime juice
1½ tbsp. brown sugar
1 tbsp. olive oil
1 tsp. Morton & Bassett Mexican Seasoning
1/2 tsp. sea salt
2 cloves garlic, minced
8 oz. Shepherd's Pride lamb flank or sirloin
4 large flour tortillas
Vegetable oil for frying
1½ cups Fresh Express 3 Color Deli Coleslaw
2 tbsp. minced red onion

Poblano Tahini:
1 small poblano pepper
1/4 cup sour cream
2 tbsp. lightly packed fresh cilantro leaves
1/2 tbsp. tahini sauce (on Ethnic Foods aisle)
1/4 tsp. sea salt or to taste
2 green onions
1 clove garlic
Water as needed

Prep: 40 minutes, Marinate: several hours or overnight
Cook: about 15 minutes, Serves: 4

1. To prepare marinade, place cilantro, lime juice, brown sugar, oil, seasoning, salt and garlic in a large resealable bag. Add lamb and seal bag. Refrigerate for several hours or overnight. 

2. To prepare Poblano Tahini, grill pepper until skin is blackened; place in a paper bag or in foil and let stand for 5 minutes. Rub off skin and remove seeds. Puree with remaining tahini ingredients in a small blender or food processor, adding water as needed to thin mixture to desired consistency. Cover and refrigerate until ready to serve. (May be prepared 1 day ahead.)

3. Using a 3½-inch round cookie cutter, cut 16 circles from tortillas. Heat 1/2 inch of oil in a large skillet; add tortillas and cook until golden brown. Drain on paper towels.

4. Remove lamb from marinade and grill or pan sear over high heat for about 2 minutes on each side or until lamb is cooked to your liking. Let stand for 5 minutes, then cut into small bite-size pieces. Place equal amounts of slaw and onion on each tortilla circle. Top with lamb and any accumulated juices. Drizzle with Poblano Tahini.

Nutritional Information:
456 calories, 19 g protein, 20 g total fat (6 g sat.), 49 g carbohydrate, 6 g fiber, 5 g sugar, 42 mg cholesterol, 944 mg sodium, 12 points


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