Grilled Lamb and Mango Tostadas

Serving Size: Makes 4 servings
Prep Time: 15 minutes
Cook Time: 16 minutes

Ingredients

1 pound lamb shoulder chop, cubed to 1 1/2 inches thick
3 1/4 teaspoons freshly ground coriander
3/4 teaspoon kosher salt
1 1/8 teaspoons freshly ground black pepper
1 large bell pepper
1 mango, peeled, pitted and sliced
1 small avocado, seeded, peeled and diced
1/3 cup red onion
1 tablespoon chopped fresh mint
4 corn tostadas (4-5 inches in diameter)

Instructions

Cut the lamb meat away from the bone. Combine 3 teaspoons of coriander, 1/2 teaspoon salt and 1 teaspoon black pepper in a small dish. Mix well. Transfer spice mixture to a plate and spread in an even layer. Coat lamb in spice mixture firmly pressing into the top, bottom and sides of the lamb.

Grill lamb over moderate heat for about 5 minutes per side or to medium rare at 145 °F. Remove from heat and let rest about 5 minutes. Slice meat thinly into 1/4 inch slices. Divide lamb into 4 portions and set aside.

Slice the red bell pepper in half and remove the seeds and stem. Place on grill and cook for about 3 minutes per side or until softened. Transfer to a cutting board and dice. Combine red bell pepper, mango, avocado, onion and mint in a mixing bowl. Add remaining1/4 teaspoon salt, 1/8 teaspoon of pepper and 1/4 teaspoon coriander. Mix well.

To assemble tostadas place one layer of lamb on the top of the tostada. Cover with a large spoonful of the mango mixture. Repeat with another layer of lamb and mango mixture. Top with one more layer of lamb and mango mixture.

Garnish with sprigs of mint and a lime wedge.

To save time grill the bell pepper and lamb at the same time.