Lime And Beer Lamb With Easy Chunky Guacamole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/4 lbs lamb tenderloin
• 1 cup salsa
• 1/2 cup lime juice
• 1/2 cup beer
• 1 teaspoon garlic, minced
• 1 tablespoon cilantro, finely snipped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper
• 12 flour tortillas
• 1 1/2 cups quick-cooking rice
• nonstick cooking spray
• 2 avocados
• 3 tablespoons lemon juice
• 3 tablespoons salsa

Recipe

• 1 partially freeze lamb; thinly slice across grain into bite sized strips. place lamb in a plastic bag set into a bowl.
• 2 combine salsa, lime juice, beer, garlic, cilantro, cumin, red pepper and black pepper. pour over lamb; seal bag. marinate in refrigerator for 3 to 4 hours.
• 3 prepare easy chunky guacamole: halve, seed, peel and cube 2 avocados. combine avocados, lemon juice and salsa in a bowl. cover and chill. (can be kept up to 24 hours in fridge).
• 4 wrap tortillas in foil. heat in a 350°f oven for ten minutes to soften.
• 5 drain lamb and set aside, reserving marinade.
• 6 add enough water to marinade to equal 1 1/2 cups. place in a saucepan and bring to a boil. add rice. remove from heat and let stand, covered, for 5 minutes.
• 7 meanwhile, spray a skillet with nonstick coating; heat over medium heat. add half of the lamb. stir-fry 4 minutes or until no longer pink. remove from skillet using a slotted spoon; drain liquid if necessary. repeat with remaining lamb.
• 8 spread lamb and easy chunky guacamole on tortillas. roll up and serve with rice.