Chef JD Fratzke’s Braised Lamb Tacos with Pickled Onions

We are excited to bring you this collaboration with JD Fratzke of Bar Brigade in St. Paul, MN & Chef Camp in Sturgeon Lake, MN!

Tender and juicy lamb loin barbacoa tacos topped with tangy pickled red onion and fresh lime juice
Learn more about Chef JD Fratzke & Chef Camp in our interview: JD Fratzke of Bar Brigade

Difficulty: Medium

Time: 40-45 min

This dish is Gluten-Free

Calories: 635 Fat: 8g Carbs: 44g Protein: 19g

This dish is a wonderful mash up of two techniques resulting in a tender, flavorful filling for tacos – and yes, there’s quick clean up! First, we go barbacoa style to sear and create a crust on the meat; next, we do a quick-braise right on the grill in flavorful aromatics & broth to ensure the lamb stays tender and cooks evenly. Topped simply with fresh cilantro and pickled red onions, this is a perfect summer’s night meal.

fratzke laughing

This recipe was designed by local chef:

Chef JD Fratze - Bar Brigade & Chef Camp

JD Fratzke was born in Winona, MN and has been part of the Twin Cities restaurant community since 1992. He is the Chef and General Manager of Bar Brigade as well as Director of Culinary Operations for Republic Seven Corners, Red River Kitchen and Delicata. He and his kitchen teams are active in promotion and fundraising for many local charitable and activist organizations including Share Our Strength, Second Harvest Heartland and The MN Animal Humane Society. In 2016 JD was presented with the Charlie Award for Outstanding Chef by the greater MN restaurant community.

Ingredients

Barbacoa blend

Beef broth base

Corn tortillas

Carrot

Cilantro

Onion

Celery

Garlic

Tomatoes

Lime

Lamb loin

Pickled red onions

Featured Ingredient Partners:

Corn Tortillas: La Perla

Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking. It was derived from the brining process.

Simmer To stew gently below or just at boiling point.

Sauté To jump. To fry in a small amount of fat at high heat.

Grill or medium sauté pan

2 Medium bowls

Step 1: DRY RUB LAMB

Read though the entire recipe before getting started. If using, preheat grill to 400ºF. Wash and dry all produce. Remove lamb loin from package, rinse and pat dry. Rub lamb with a pinch of salt and pepper; place in a bowl or ziptop bag and allow to sit until it reaches room temperature. Add barbacoa blend and 1/4 cup oil to lamb and rub until distributed. Allow to marinate for 30 min-1 hour.

Step 2: MISE EN PLACE

Remove top and peel from carrot and discard; then, small dice. Peel and small dice onion. Remove bottom 1” from celery and discard; then, small dice. Mince or grate garlic. Small dice tomatoes. Cut lime into eighths. Rough chop cilantro. Dissolve beef broth base in 16oz warm water.

Step 3: SEAR LAMB

Heat 1 Tbsp. oil in medium sauté pan over medium heat, placing pan directly on grill or stove. Sear lamb rotating often until the outside has a milk chocolate-like color. Remove from pan and set aside in a medium bowl. Do not clean pan.

Step 4: SAUTE AROMATICS

Add onion, celery, carrot and garlic to previously used pan. Sauté for 3-5 min until onions become translucent and begin to brown. Add tomatoes and a pinch of salt and pepper. Sauté another 1-2 min until tomatoes have softened.

Step 5: FINISH LAMB

Add beef broth and return lamb and juices to pan. Simmer 8-10 min rotating constantly. Then, remove lamb to cutting board, and thinly slice. USDA recommends cooking lamb to an internal temperature 145ºF.

Step 6: PLATE YOUR DISH

Place tortillas on grill or sauté pan over medium heat for 30-60 sec per side until warmed. Remove from heat and divide lamb between tortillas to form tacos. Top with pickled revd onions, cilantro and serve with lime wedges. Enjoy! Note: Save remaining braising liquid as a base for soup or to serve over rice.