Recipe and photo courtesy of Meat & Livestock Australia
Makes 4 servings
2 T. coconut oil, melted and slightly cooled
2 t. minced fresh garlic
2 t. minced fresh ginger
Kosher salt and freshly ground black pepper
1 ½ lb. Australian lamb loin or butterflied boneless leg of lamb, at room temperature
1 c. pomegranate seeds
½ c. finely diced red onion
2 T. minced fresh jalapeño, more to taste
¼ c. fresh lime juice
8 to 10 white corn tortillas, warmed
6 oz. queso blanco, crumbled
½ c. chopped fresh mint
In a large bowl, combine the coconut oil, garlic, ginger, 1 teaspoon salt, and ¼ teaspoon pepper. Add the lamb and turn to coat. Let sit at room temperature for 30 minutes.
Meanwhile, in a medium bowl, stir together the pomegranate seeds, onion, jalapeño, and lime juice. Season to taste with salt and pepper.
Prepare a medium-high gas or charcoal grill fire. Remove the lamb from the marinade, letting any excess drip back into the bowl. Grill directly on the grate, flipping once, until deep golden-brown outside and medium rare inside, about 8 minutes total. Let the lamb rest at room temperature for 10 minutes before slicing.
While the lamb rests, heat a cast-iron griddle over medium-high heat. Put the tortillas on the griddle (working in batches, if necessary) and sprinkle a little queso on each. Cook until the tortillas are warmed and the queso is melty. Slice the lamb and distribute the lamb evenly among the tortillas. Stir the fresh mint into the pomegranate salsa, then top each taco with a little salsa and serve with the remaining salsa on the side.