Apricot-Smoked Chile Glaze Lamb Tacos with 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)

1. Heat a gas grill to high.
2. For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl.
3. Add the olive oil and vinegar and season with salt and pepper.
4. Toss in the dill and mint.
5. For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.
6. Brush the lamb with canola oil and sprinkle with salt and pepper.
7. Grill, covered, until nicely charred, 3 to 4 minutes.
8. 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.
9. Transfer to a cutting board, brush with more glaze and let rest 10 minutes.
10. While the lamb rests, grill the tortillas for a few seconds on each side; keep warm.
11. Slice the lamb into 1/2-inch-thick slices.
12. Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.

tomatoes, serrano chile, cucumber, red onion, extravirgin olive oil, red wine vinegar, kosher salt, dill, fresh mint, apricot preserves, red wine vinegar, puree, kosher salt, lamb loin, canola oil, flour

Taken from www.foodnetwork.com/recipes/bobby-flay/apricot-smoked-chile-glaze-lamb-tacos-with-tomato-cucumber-salsa.html (may not work)