Instructions: The Tex-Mex mania in the U.S., showed us a deliciously different take on tacos for the July 9 edition of LIVEs Grill Friday. Jane suggests serving this with a simple fruit salad, such as orange slices with red onion and poppy seed dressing.

Cut lamb into 1/2-inch slices; set aside. Combine the garlic, ginger, and jelly.

Spread the ginger mixture on each slice of lamb.

Meanwhile, preheat an outdoor grill, stovetop grill, or heavy, seasoned skillet to medium-high.

To cook, separate the lamb slices and place them on the grill or in the skillet; sear for two to three minutes per side, until medium rare.

Meanwhile, warm the tortillas in a plastic bag in the microwave for one minute, or briefly over a burner. Divide the filling among the tortillas, and wrap each tortilla around the filling. Serve with a bowl of salsa, if desired.

Serves 4

NOTE: Warm the jelly for in a boiling water bath, or for 30 seconds in a microwave oven, until it liquefies.

Note from Tony: "mild" jalapen o jelly for non-chile-heads only. Fire it up! Anyone who tries this with Napalm Jam please report results to the list.

Glens note: Not sure if this was meant to be "one 1/2-inch piece" or "a 1-1/2 inch piece" of ginger.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.