BBQ lamb tacos with pineapple pickle and chutney

dinner · ⏱ 90 min · 4 portions · 45.0 g carbs / portion · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/672/bbq-lamb-tacos-with-pineapple-pickle-and-chutney/