Prep Time
30 MIN
Cook Time
30 MIN
Total Time
1 HR
Servings
4
Ingredients
For the Chipotle Lamb:
- 11⁄2 lbs boneless leg of American lamb, trimmed and sliced thinly (1⁄8–1⁄4-inch thick against the grain)
- 2 tbsp olive oil
- 2 chipotle chiles in adobo, finely chopped
- 1 tbsp adobo sauce (from the can)
- 2 tbsp lime juice
- 1 tsp lime zest
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1⁄2 tsp black pepper
For the Avocado Crema:
- 2 ripe avocados
- 1⁄2 cup plain Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 small garlic clove, grated
- Salt to taste
- Optional: splash of water to thin
For the Tostadas:
- 8 small corn tortillas
- Neutral oil, for brushing or frying
- 2 ears fresh corn, shucked
- 1⁄2 cup crumbled cotija cheese
- 1 jalapeño, thinly sliced into rings
- Optional: chopped cilantro or scallions for garnish
- Lime wedges, for serving
Directions
1. Marinate the Lamb:
In a bowl, mix olive oil, chipotles, adobo, lime juice and zest, garlic, cumin, paprika, oregano, salt, and pepper.
Add thin American lamb slices and toss to coat evenly. Marinate for 1–2 hours (or up to overnight).
2. Prep the Tostadas & Corn:
Brush tortillas lightly with oil and bake at 425oF for 8–10 minutes, flipping once, until golden and crisp. Or pan-fry in shallow oil until crisp, then drain.
3. Grill the Corn and Green Chile:
Heat grill to medium-high. Grill corn until charred in spots (about 10 minutes), turning occasionally. Cut corn kernels off the cob and set aside.
4. Skewer and Cook the Lamb:
Thread marinated lamb slices tightly onto skewers, bunching them so the edges curl and crisp as they cook.
Grill over high heat or broil 4–6 inches from the heat source for 2–3 minutes per side, until crispy on the edges and cooked through. Let rest briefly, then slide off the skewers and chop roughly.
5. Make the Avocado Crema:
In a blender or food processor, blend avocado, yogurt, lime juice, garlic, and salt until smooth and creamy. Add a splash of water to thin if needed.
6. Assemble the Tostadas:
Spread each tostada with a generous swoop of avocado crema.
Top with crispy lamb, charred corn, cotija cheese
Finish with a sprinkle of cilantro or scallions and a squeeze of lime.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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