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
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.
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.
Cooking terms for this recipe
What you need
Grill or medium sauté pan
2 Medium bowls