• 2 pounds lamb breast, boneless shoulder or tenderloin
• 1/4 cup vegetable oil
• 1/4 cup apple cider or red wine vinegar
• 1 onion, very finely chopped
• 4 cloves garlic, very finely chopped
• 1 tablespoon ground cumin
• 1/2 tablespoon red chile flakes
• 1/2 tablespoon ground cinnamon
• 1/2 tablespoon ground coriander
• Salt and freshly ground black pepper to taste
• 10 to 12 white corn tortillas (hard or soft)
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 2 large ripe tomatoes, cored and finely chopped
• 1/2 head shredded lettuce
• 1 16-ounce can cooked kidney beans, rinsed and drained
1. Cut the meat into three or four large pieces and place in a non-reactive casserole or pan. In a small bowl, whisk together the oil, vinegar, onion, garlic, cumin, chile flakes, cinnamon and coriander and pour over the meat, turning to make sure that all surfaces make contact with the marinade. Cover and refrigerate at least 1 hour and up to 6 hours, turning meat once or twice.
2. Heat grill to medium-high. Remove meat from marinade and brush off excess onion and garlic bits. Season well with salt and pepper and grill 3 to 5 minutes per side for medium-rare (tenderloin will cook quicker than breast or shoulder). Remove from grill and let rest 5 minutes before slicing.
3. While lamb rests, turn off grill, wrap tortillas in foil and place on still-hot grill to warm through. Assemble tacos, beginning with meat in center of tortilla and adding cheese, sour cream, tomatoes, lettuce and beans to taste.
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