Grilled Lamb and Mango Tostadas

Serving Size:

Makes 4 servings

Prep Time:

15 minutes

Cook Time:

16 minutes

Ingredients:

• 1 pound lamb shoulder chops, cubed (about 1 1/2 inches thick)
• 3 1/4 teaspoons freshly ground coriander
• 3/4 teaspoon kosher salt
• 1 1/8 teaspoon freshly ground black pepper
• 1 large red bell pepper
• 1 mango, peeled, pitted and diced
• 1 small avocado, seeded, peeled and diced
• 1/3 cup red onion, diced (about ½ of a small onion)
• 1 tablespoon chopped fresh mint
• 4 corn tostadas (4 - 5 inches in diameter)

Instructions:

Cut the lamb meat away from the bone. Combine 3 teaspoons of coriander, 1/2 teaspoon salt and 1 teaspoon black pepper in a small dish. Mix well. Transfer spice mixture to a plate and spread in an even layer. Coat lamb in spice mixture firmly pressing into the top, bottom and sides of the lamb.

Grill lamb over moderate heat for about 5 minutes per side or to medium rare at 145 °F. Remove from heat and let rest about 5 minutes. Slice meat thinly into 1/4 inch slices. Divide lamb into 4 portions and set aside.

Slice the red bell pepper in half and remove the seeds and stem. Place on grill and cook for about 3 minutes per side or until softened. Transfer to a cutting board and dice. Combine red bell pepper, mango, avocado, onion and mint in a mixing bowl. Add remaining1/4 teaspoon salt, 1/8 teaspoon of pepper and 1/4 teaspoon coriander. Mix well.

To assemble tostadas place one layer of lamb on the top of the tostada. Cover with a large spoonful of the mango mixture. Repeat with another layer of lamb and mango mixture. Top with one more layer of lamb and mango mixture.

Garnish with sprigs of mint and a lime wedge.

To save time grill the bell pepper and lamb at the same time.

Nutrition Per Serving:

294 calories, 14 g total fat, 60 mg cholesterol, 414 mg sodium, 23 g carbohydrate, 4 g fiber, 20 g protein