There’s nothing as special as a good friend, except perhaps a good friend with a good bottle of wine . . .
Always strive to create temptation – a glimpse of the pleasure to come – . . .
Seduction is always more singular and sublime than sex and it commands the higher price – Jean Baudrillard . . .
Age and glasses of wine should never be counted . . .
He was a bold man that first ate an oyster – Jonathan Swift . . .
A gentleman seduces his lady’s mind before he even touches her body . . .
First we eat. Then we do everything else – M.F.K Fisher . . .
Life is not measured by the number of breaths we take, but by the moments that take our breath away . . .
Lamb Dishes

Bobby Flay’s Apricot Glazed Lamb Tacos with Tomato-Cucumber Salsa

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Lamb Tacos with Tomato-Cucumber Salsa

I had Food Network on in the background as I was searching online for a July 4th menu when Bobby Flay’s TV show caught my attention. He was biting into an Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa – what’s not to love about this? A quick scan of the recipe and I made my shopping list. First, I am a huge fan of this chef and as I would expect, these tacos rock. The apricot/chipotle glaze is a wonderful complement to the flavor of the lamb and the salsa provides a refreshing bite with the Serrano pepper providing a good kick of heat.

I have no idea if Mr. Flay gave the warning at the beginning of the Lamb Taco segment, but let me warn you –this cut of meat is expensive. I found out from my butcher this is the prized little fleshy round found on a baby lamb chop – so cutting away the bone and leaving just the loin is time-consuming for the butcher and costly for the shopper. Did it taste wonderful? Indeed. But I have to wonder if there’s an alternate, less expensive cut. For a special occasion – like a hot date, I would recreate this recipe in a heartbeat. Thank you, Bobby Flay, xoxo.

Tomato-Cucumber Salsa Seduction Meals


  1. Pre-Prep: The apricot glaze and the salsa can be made hours before you put the lamb on the grill; the flavors will only intensify during this time.
  2. For the tacos: When using the corn tortillas, I would sprinkle a bit of water over them before putting them on the grill to keep them from getting hard. Follow the suggesting timing – you don’t want to overcook them or they will get crispy like store bought tacos.
  3. Tortilla trick: As an alternative, here’s a trick from a friend who lived in Mexico: Corn tortillas are often made in the microwave which allows you to do more tortillas quickly. The trick is to stack 3 tortillas (has to be three for some reason) wrapped in a (dry) paper towel and to microwave it for 30 – 40 seconds. Doing this longer could result in hard/crispy tortillas, so do a test and adjust according to your microwave. As soon as they are done, start plating your dish and put in your next set of 3

Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa

Tomato-Cucumber Salsa

  • 2 plum tomatoes, diced
  • 1 serrano chile, finely diced
  • 1/2 English cucumber, diced
  • 1/2 small red onion, diced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh dill 
1/4 cup chopped fresh mint


  • 1/2 cup apricot preserves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chipotle in adobo puree
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds boneless lamb loin
  • Canola oil, for brushing lamb
  • 8 to 12 flour or corn tortillas (8-inch size)


  • Heat a gas grill to high.
  • For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl. Add the olive oil and vinegar and season with salt and pepper. Toss in the dill and mint.
  • For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.
  • Brush the lamb with canola oil and sprinkle with salt and pepper.
  • Grill, covered, until nicely charred, 3 to 4 minutes.
  • Flip, brush with the apricot glaze, cover and cook until a meat thermometer inserted in the thickest part reads 125 degrees F for medium rare, another 1 to 2 minutes.
  • Transfer to a cutting board, brush with more glaze and let rest 10 minutes.
  • Tortillas: While the lamb rests, grill the tortillas for a few seconds on each side; keep warm.
  • Slice the lamb into 1/2-inch-thick slices.
  • Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?



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Life is not measured by the number of breaths we take but by the moments that take our breath away.