The trick is to smoke the meat and not make the meat smoke
SPICY LAMB QUESADILLAS
Date:October 05, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Spicy Lamb Quesadillas
The top round lamb was taken out of the fridge for 45 minutes & used a spice rub put on 15 minutes before grilling
The rub used kosher salt, coriander seed, ginger, cumin & black pepper
The best way to mix a rub is with your fingers
The lamb is rubbed & ready for grilling
The lamb was direct grilled for 6 minutes a side over direct high heat
After being seared the lamb was moved & finished using indirect medium heat. The temp probe lets me monitor the temps.
The lamb was cooked to an internal temperature of 140 degrees & was thin sliced after a 5 minute rest
The lamb is sliced & cooling, It is now time to make the topping
The fresh mozzarella cheese, sour cream, cilantro, oregano, jalapenos & sauteed onions & garlic are ready to mix
The resulting topping was not sprinkled on. It was soft and spreadable using a spatula
The tortillas were sprayed on the outside with EVOO & the topping was spread on the inside
The lamb was added on top & the tortillas were folded in half & pressed down to seal & distribute the toppings
The quesadillas were grilled using direct medium low heat around 350 degrees for about 2 minutes 30 seconds per side
The quesadillas were cut into 3 pieces using a serrated blade & served
I was looking for different & these were probably the most different quesadillas I’ve made. I plan to make more
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I had some tortillas I needed to use up, so I decided to try some new type of quesadilla. I decided where I’ve done beef, chicken, veggies and pork that lamb would be the something new. I found a recipe on about.com for a Mexican style lamb quesadilla cooked in the oven. The recipe called for using leftover lamb and I changed that to my grilling a top sirloin lamb, to which I’d applied a spicy rub. The quesadilla topping used a fresh cheese and fresh oregano and cilantro, plus , diced jalapenos and sauteed onions & garlic. The consistency was different than I’d ever done before: You didn’t sprinkle it on top, you spread it with a spatula. The quesadillas were tasty and were actually quite different than any quesadillas I’d made before. These are a great way to use a small portion of lamb, if you are looking for something a little different.
LAMB QUESADILLAS Recipe based on this .about.com recipe & adapted for the grill.