Mix up your summertime grilling routine with easy lamb tacos seasoned with bold North African flavors and finished with a cool cucumber salsa. With about 30 minutes of active cooking time, these tacos are ideal for weeknight dinners that feel a little more exciting than the usual grill staples.
By mid-summer I often find myself tired of the same grilling rotation. I still love firing up the grill, but steaks and hot dogs can start to feel repetitive. A recent invitation to participate in a Brews + Ewes grilling contest reminded me how well lamb performs on the grill. American lamb grills beautifully and cooks in about the same time as a thick steak, so it’s a great option for warmer months.
I used a small boneless American leg of lamb to make these tacos, which are a refreshing alternative to traditional beef tacos. Instead of classic Mexican seasonings, I gave the meat a North African spin with a ras el hanout–style rub that’s sweet and smoky. A quick beer marinade keeps the lamb tender, and the tacos are brightened with a cucumber-onion-cilantro salsa and plain Greek yogurt in place of sour cream.
The lamb only needs a short marinating time, so you can grab a cold beer and relax while it soaks up the flavors. For serving, I recommend a crisp, flavorful beer such as a kolsch or lager to balance the richness of the lamb without being overwhelmed by the spices.
Grilled Lamb Tacos with Cucumber Salsa and Yogurt
20 minutes
30 minutes
50 minutes
Ingredients
- 2 Tablespoons Moroccan seasoning (ras el hanout)
- 1 Tablespoon kosher salt
- 1 Tablespoon brown sugar
- 1 Tablespoon dried oregano
- 1 small boneless leg of lamb (about 3 pounds, trimmed)
- 12 ounces kolsch or lager beer
- 12 flour tortillas
- 1 white onion, diced
- 1 cucumber, diced
- 1 bunch fresh cilantro, chopped
- 1 lime, juiced
- Plain Greek yogurt, plus sliced radishes and lime wedges for serving
Instructions
- In a small bowl, combine the Moroccan seasoning, kosher salt, brown sugar, and dried oregano. Rub the mixture evenly over the lamb. Place the lamb in a deep bowl and pour in the beer to partially cover the meat. Let it marinate for at least 20 minutes.
- Prepare your grill for indirect grilling and heat to medium. Grill the lamb over indirect heat, turning occasionally, until it reaches your desired doneness (about 20–30 minutes for medium-rare). While the lamb cooks, warm the tortillas on the top rack for a few seconds until they are slightly toasted but still pliable.
- Transfer the lamb to a cutting board and let it rest for 10 minutes. Meanwhile, make the cucumber salsa by combining the diced onion, cucumber, chopped cilantro, lime juice, and a pinch of salt.
- Slice the lamb thinly across the grain for tender pieces.
- Assemble the tacos by placing slices of lamb in the warmed tortillas, topping with a dollop of Greek yogurt, the cucumber salsa, and sliced radishes. Serve with lime wedges to squeeze over the tacos, if desired.
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I created this recipe for my client, The American Lamb Board. Thank you for supporting the brands that inspire my time in the kitchen and at the grill.