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BBQ lamb tacos with pineapple pickle and chutney

Smoky BBQ lamb tacos, juicy and rich with sweet heat chutney.
Topped with tangy pineapple pickle, red onion crunch, and lime.
Every bite is bright, bold, and a little addictive.

dinner ⏱ 90 min 650 kcal / portion 45.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

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BBQ lamb tacos with pineapple pickle and chutney
v8 · rb0e705f985 20260727Z1751 2 pieces garlic 4 pieces lime 100 ml white-wine vinegar 1 tsp salt 1 piece pineapple 0.25 pieces red onion 1 piece red chilli 700 g lamb neck fillet 2 tbsp honey 1 tbsp sunflower oil 1 tbsp unsalted butter 15 g coriander leaf 15 pieces tortilla 🍳 ⏱ 2 min pickle start: crush garlic, lime zest, vinegar, and 0.5 tsp salt; add water and simmer until gently simmering ⏳ cool pickle liquor ⏳ ⏱ 2-3 h add pineapple strips, onion, and red chilli to pickling liquor, cover, and refrigerate or overnight blitz remaining pineapple chunks with cumin, five-spice, habanero, remaining garlic, and salt into runny apple-sauce ⏳ ⏱ 2-3 h add lamb to chutney base marinade, cover, and refrigerate (no longer) ⏳ 2 h 30 min scrape marinade off lamb 🍳 ⏱ 15 min cook marinade with honey, stirring, until thick and reduced like chutney (about 200g) 🌀 season lamb with salt total and ventilate kitchen ⏱ 8-10 min griddle lamb on a smoking griddle pan with oil, turning until charred all over ⏳ ⏱ 10 min rest griddled lamb, slice into 0.5cm-thick pieces, and season with remaining salt 🍳 ⏱ 1 min fry lamb slices in melted butter on each side until crisp and cooked through 🔪 drain pickled pineapple and onion, discarding garlic and lime peel but keeping the liquid 🍳 assemble tacos: pile lamb, serve with chutney, pickles, coriander, lime wedges, and warm tortillas 🍳 grill/warm tortillas BBQ Lamb Tacos 🎉 1 tbsp ground cumin 1 tsp chinese five-spice habanero chilli to taste 1 piece 2 pieces ⅓ tsp 0.5 pieces pineapple 0.12 pieces red onion red chilli ground cumin, chinese five-spice, habanero chilli 1 piece 0.5 pieces ⅓ tsp 700 g honey ⅓ tsp salt sunflower oil unsalted butter coriander leaf 0.12 pieces red onion 2 pieces lime
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Preparation steps

  1. pickle start: crush garlic, lime zest, vinegar, and 0.5 tsp salt; add water and simmer 2 min until gently simmering
  2. cool pickle liquor
  3. add pineapple strips, onion, and red chilli to pickling liquor, cover, and refrigerate 2-3 hours or overnight
  4. blitz remaining pineapple chunks with cumin, five-spice, habanero, remaining garlic, and salt into runny apple-sauce
  5. add lamb to chutney base marinade, cover, and refrigerate 2-3 hours (no longer)
  6. scrape marinade off lamb
  7. cook marinade with honey for 15 minutes, stirring, until thick and reduced like chutney (about 200g)
  8. season lamb with salt total and ventilate kitchen
  9. griddle lamb on a smoking griddle pan with oil for 8-10 minutes, turning until charred all over
  10. rest griddled lamb for at least 10 minutes, slice into 0.5cm-thick pieces, and season with remaining salt
  11. fry lamb slices in melted butter for 1 minute on each side until crisp and cooked through
  12. drain pickled pineapple and onion, discarding garlic and lime peel but keeping the liquid
  13. assemble tacos: pile lamb, serve with chutney, pickles, coriander, lime wedges, and warm tortillas
  14. grill/warm tortillas

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