Recipe provided by | THE FEARLESS DINNING
Serves: 6 Preparation time: 4 hours Cook Time: 15 Minutes
INGREDIENTS
AMERICAN LAMB SHOULDER
(Though this would work well with other cuts of American Lamb as well.)
1 avocado, seed removed and sliced.
THE MARINADE
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon ginger
1 small Clementine orange, juice
2 tablespoon lime juice.
CABBAGE SALAD
2 cups thinly sliced red cabbage
1/4 cup raisins
1/4 cup grated carrots
1½ teaspoon fresh sage
1 tablespoon olive oil
3 tablespoon lime juice
DIRECTIONS
Mix up marinade ingredients in a cup.
Place the raw American Lamb into a big dish and cover with marinade.
Cover with plastic wrap and chill up to 4 hours.
Thinly slice red cabbage and put it into a small bowl with the carrots, raisins, and chopped sage. Add cabbage salad ingredients. Mix well to coat the cabbage with lime juice.
Allow to sit for 1-2 hours for flavors to blend.
Heat the grill. Grill American Lamb until it is 160 degrees (for medium.)
While the American Lamb is grilling, wrap corn tortillas in foil and bake on 225 for 10 minutes.
Remove lamb from the grill when it is done and place foil over the American Lamb to allow it to rest for 5-10 minutes.
On a cutting board, thinly slice the American Lamb.