Spicy Glazed Lamb Tacos with Mediterranean Salsa

These Spicy Glazed Lamb Tacos with Mediterranean Salsa are super tender with a sweet n’ spicy orange marmalade glaze and a cool, refreshing topping. It’s what summery, quick and easy meals are all about. We’re huge fans of lamb and obviously tacos, so bringing these two together was a no-brainer. Plus this is one of those recipes that takes hardly any time to prep and literally cooks up in minutes. A win-win!

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Key Ingredients

First up, you’ll need two or three lamb loins. As I already mentioned, these are so tender they practically melt in your mouth. I’ve made this recipe with bone-in lamb steaks before and the results weren’t quite as good compared to loins.

The glaze is simply orange marmalade, sherry wine vinegar, and a dash of hot sauce to give the lamb a dimension of sweet and spicy flavor. You’ll reserve half of the glaze to spread on the tacos when serving and brush the other half all over the lamb.

Grilling Lamb Loin

These lean beauties were less than an inch thick and will take no more than 5-6 minutes to reach 125-130°F for medium-rare so don’t stray far from your post. Grill a couple minutes longer to 140-145°F if you prefer medium. But if you hit 160°F you’re in well-done land and risk having some tough lamb as a result.

Be sure to let the lamb rest before slicing. Keep the slices ¼-inch thick or less. Warm the tortillas in the oven or right on the grill, and you’re on your way to biting into one tasty taco.

Mixing Up Mediterranean Salsa

Now for a pop of color! The Greek-inspired combination of ripened tomato, refreshing cucumber, and zesty red onion gets even better when tossed with mint, dill and oregano. Add a minced jalapeño for a little extra kick. Drizzle with olive oil and a splash of sherry wine vinegar, and you’re done! This salsa is also delicious with fish, seafood, chicken and pork.

How to Serve

Once your lamb loins are grilled to perfection, set up the ultimate taco bar!

• Warmed flour, corn or other gluten-free tortillas
• Mediterranean salsa
• Reserved orange marmalade glaze
• Sliced jalapenos
• Lime wedges
• Fresh herbs for garnish
• Cold brews or beverages of choice

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 cold one. Enjoy!

Complementary Sides

Here are some side dish ideas to go along with your taco bar.

Greek Panzanella Salad

Roasted Chickpea Salad

Grilled Corn w/ Manchego and Lime

Instant Pot Steamed Artichokes w/ Mediterranean Aioli (by cottercrunch.com)

Roasted Vegetable Salad w/ Tahini Dressing (by oliveandmango.com)

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📋 Recipe

Spicy Glazed Lamb Tacos with Mediterranean Salsa

Tender lamb loin coated in a sweet n’ spicy orange marmalade glaze, grilled to perfection, and topped with a refreshing tomato-cucumber salsa!

5 from 5 votes

Print Pin Rate

Course: Dinner, Main Course

Cuisine: Mediterranean

Prep Time: 15 minutes

Cook Time: 5 minutes

Resting Time: 10 minutes

Total Time: 30 minutes

Servings: 6 – 8 servings

Author: Kim Peterson

Ingredients

Lamb

• ¾ cup orange marmalade
• 2 tablespoons sherry wine vinegar
• ½ – 1 teaspoon hot sauce
• Kosher salt and freshly ground black pepper
• 2 pounds lamb loins
• 8 to 12 flour or corn tortillas, 6-inch size
• Lime wedges

Mediterranean Salsa

• 1 cup diced tomatoes, most of seeds removed
• 1 cup diced English cucumber, peeled
• ¾ cup diced red onion
• 1 jalapeño, seeded, finely diced (optional)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sherry wine vinegar
• ¼ cup each chopped fresh dill and mint, plus extra for garnish
• 2 tablespoons chopped fresh oregano, plus extra for garnish
• Kosher salt and freshly ground black pepper

Instructions

Lamb

• Preheat grill on medium-high.
• In a small bowl, whisk together orange marmalade, vinegar, and hot sauce. Season with salt and pepper.
• Pour half of the mixture into another small bowl to pass separately when serving. Brush both sides of the lamb with remaining glaze.
• Grill lamb, covered until nicely charred, about 4 minutes. Flip, cover and cook until a meat thermometer inserted in the thickest part reads 125°F for medium rare*, another 2-3 minutes.
• Transfer to a cutting board and brush with some of the reserved glaze. Let rest 10 minutes.
• 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 Mediterranean Salsa, squeeze of lime, and serve. Enjoy!

Mediterranean Salsa

• 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. (Can be made a day ahead. Cover and refrigerate.)

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*Recipe adapted from Bobby Flay.

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