Lamb Tacos with Mediterranean Salsa


Enjoy these apricot-glazed Lamb Tacos with Mediterranean Salsa any day of the week. A tasty, quick and easy meal that’s ready in 30 minutes!

Mediterranean Salsa

The Greek-inspired combination of ripened tomato, refreshing cucumber, and zesty red onion reach another level when tossed with lots of mint and dill. Add a minced jalapeño for a little extra kick. Drizzle with olive oil and a splash of sherry wine vinegar, and you’re done!

Mediterranean Salsa Ingredients

This bright, crisp salsa is also perfect over chicken and fish.

Mediterranean Salsa for Lamb Tacos

Lamb Tacos

We’re huge fans of tacos (who isn’t?) and lamb, so wedding these two faves was a no-brainer. I used lamb steaks about an inch thick here. Lamb loins are also great on the grill. The glaze of apricot preserves, sherry wine vinegar, and a dash of hot sauce gives the lamb a dimension of sweet and spicy flavor when grilling. Brush half the glaze all over the lamb, and reserve the other half to brush on the tortillas when serving. These beauties will take no more than 9-10 minutes for medium-rare so don’t stray far from your post.

Lamb Tacos Apricot Glazed Steaks

Lamb Steaks on the Grill

Be sure to let the lamb rest before slicing, and keep these juicy strips ¼-inch thick or less. Warm the tortillas, and you’re on the verge of biting into one tasty taco.

Lamb Steaks Sliced

To serve, drizzle a bit of the glaze over the warmed tortillas, place a few lamb slices on top, spoon on salsa, give it a squeeze of lime, and crack open a beer. Enjoy!

Lamb Tacos with Mediterranean Salsa

If you’re craving more lamb recipes, our Lamb Burgers with Lemon Feta Tzatziki are great on the grill, and our Classic Shepherd’s Pie is a fall favorite. Cheers!!

Lamb Tacos with Mediterranean Salsa
Lamb Tacos with Mediterranean Salsa
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Apricot-glazed grilled lamb makes for perfect tacos topped with a Mediterranean salsa of tomatoes, cucumber, red onion, dill and mint.
Course: Main Course
Cuisine: Mediterranean
Author: Kim Peterson
  • 2 plum tomatoes, diced (about 1 cup)
  • 1 small red onion, diced (about ¾ cup)
  • ½ English cucumber, peeled and diced (about ⅔ cup)
  • 1 jalapeño, finely diced (optional)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry wine vinegar
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh mint
  • Kosher salt and freshly ground black pepper
  • ¾ cup apricot preserves
  • 2 tablespoons sherry wine vinegar
  • ½ - 1 teaspoon hot sauce
  • Kosher salt and freshly ground black pepper
  • 2 pounds bone-in lamb steaks, about 1-inch thick, or lamb loins
  • 8 to 12 flour or corn tortillas, 6-inch size
  • Lime wedges
  1. In a medium bowl, combine tomatoes, red onion, cucumber, and jalapeño. Stir in the olive oil, vinegar, dill and mint. Season with salt and pepper. Set aside. (Can be made one day ahead. Cover and refrigerate.)
  1. Preheat grill on medium-high. In a small bowl, combine apricot preserves, vinegar, and hot sauce. Season with salt and pepper. Pour half of the mixture into another small bowl to use when serving. Brush both sides of the lamb with remaining glaze. Grill lamb, covered until nicely charred, 4-5 minutes. Flip, cover and cook until a meat thermometer inserted in the thickest part reads 130°F for medium rare, another 3-4 minutes. Transfer to a cutting board and brush with some of the reserved glaze. Let rest 10 minutes.

  2. While the lamb rests, wrap the tortillas in foil and warm them on the grill, or place each tortilla directly on the grill for a few seconds on each side. Thinly slice the lamb, no more than a ¼-inch thick. Brush each tortilla with a little of the reserved glaze, place a few slices of lamb into each, top with salsa, squeeze of lime, and serve.

* Adapted from Bobby Flay

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