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Lamb and Grilled Onion Taco with fresh Mint and tomato Salsa

16 oz Lamb or grilled lamb scraps
Porterhouse trims from previous recipe
Red chile marinade; recipe follows
1 c Grated monterey jack cheese
1 c Grated white cheddar cheese
1 lg Red onion; sliced thin, and grilled
4 tb Fresh mint chiffonade
8 Yellow corn tortillas
Salt and freshly ground pepper
Olive oil

Prepare a wood or charcoal grill and let it burn down to embers. Marinate lamb in red chile marinade for 1 hour. Grill the lamb for 3 minutes on each side. Cut into 24 slices. For each serving lay four slices of lamb over 1/2 of the tortilla, sprinkle with 1/4 cup of cheese. Top with grilled onions and mint. Season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill for 3 minutes on each side or until crispy and the cheese has melted.

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