• Grilled Leg of Lamb with Bacon Fat Tortillas


Make This With Your Kids

By Andrew Zimmern

Homemade tortillas are on a whole different level from their store-bought siblings, especially when mixed with bacon fat and the green bite of fresh scallion. Don’t be intimidated—they’re fun to make and fairly simple. Rene Ortiz inspired this grilled lamb recipe, which has a roll-your-own element that echoes the fun of family fajita night. And parents, please make these tortillas with your little kids, who will go bonkers for the meal if they get to help make it.

Grilled Leg of Lamb with Bacon-Fat Tortillas


Leg of Lamb

  • One 3-pound well-trimmed boneless leg of lamb
  • 2 tablespoons fresh lime juice
  • 1 teaspoon pure New Mexico chile powder
  • 1 teaspoon dried oregano, rubbed
  • Sea salt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 tablespoon finely chopped sage
  • 1 tablespoon finely chopped rosemary
  • 6 plum tomatoes, halved
  • 2 poblano chiles—quartered lengthwise, stemmed and seeded
  • 1 large red onion, cut into 8 wedges through the core
  • 12 scallions
  • Bacon Fat Tortillas and Tomatillo Salsa, (recipes below)

Bacon Fat Tortillas

  • 4   1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1   1/2 teaspoons kosher salt
  • 1/2 cup chilled rendered bacon fat
  • 1   1/2 cups water
  • 1/4 cup minced scallions

Fresh Tomatillo Salsa

  • 1 pound tomatillos—husked, washed and quartered
  • 1/2 cup lightly packed cilantro leaves
  • 1/4 cup lightly packed mint leaves
  • 1 serrano chile, chopped
  • 1 tablespoon fresh lime juice, plus more for seasoning
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup minced white onion


Total Time: 1 hour
Servings: 20 tortillas

In a large bowl, whisk the flour with the baking powder and salt. Add the bacon fat and mix with your hands to evenly moisten the flour. Add the water and scallions and stir just until the dough comes together. Scrape the dough out onto a floured work surface and knead just until smooth. Roll the dough into 20 even balls and transfer to a baking sheet. Cover with plastic wrap and let stand for 20 minutes.

Heat a cast-iron griddle or large skillet over moderately high heat. Work with one piece of dough at a time: On a lightly floured work surface, dust a ball of dough with flour and roll it out to a 9-inch round, about 1/8 inch thick. Griddle the tortilla, turning once, until browned in spots and pliable, about 30 seconds per side. Wrap the tortilla in a towel and repeat with the remaining balls of dough.

MAKE AHEAD Once cooled, the tortillas can be stored overnight in a plastic bag. Reheat before serving.

Fresh Tomatillo Salsa


Total Time: 20 minutes
Servings: 2 cups

In a food processor, combine the tomatillos with the cilantro, mint, serrano chile and the 1 tablespoon of lime juice and pulse until nearly smooth. Season the salsa with salt, pepper and lime juice. Transfer the salsa to a bowl and stir in the onion.

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