We had a lot of tomatoes to get rid of, so I decided to make salsa. We had also thawed some lamb, and so Brian and I decided to make lamb tacos. We’d never heard of lamb tacos, but a quick internet search proved they existed and that was good enough for us.

Lamb Tacos with Fresh Summer Salsa

For the Salsa
4-5 ripe tomatoes diced
as much cilantro as you or your dinner mates can stand; in our case 1/4 cup
half an onion finely diced
2 or 3 cloves garlic, crushed and diced
juice of 1/2 – 1 lime
splash of vinegar of your choice; I am partial to rice wine vinegar to add sweetness
part or all of a fresh jalepeno
salt and pepper to taste

Combine ingredients and allow the flavors to meld for as long as you can stand.

For the Lamb
Slice the leftover onion
Cut roughly 1lb. lamb into strips
salt and pepper to taste

Cook the onion until soft and transparent, add the lamb, salt and pepper, and cook until you think it’s done. Don’t overcook because lamb especially can get chewy very quickly.

Warm up or fry some corn tortillas, pile on the lamb and salsa, and enjoy. We probably should have also had lettuce or radishes, but we were to eager to eat our creation. The verdict? Lamb tacos now have an official place in the dinner rotation. I loved how the distinct flavor of the lamb was complimented by the acidity of the salsa. Simple and satisfying.

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