Ingredients

• 2 plum tomatoes, diced
• 1 serrano chile, finely diced
• 1/2 English cucumber, diced
• 1/2 small red onion, diced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 1/2 cup apricot preserves
• 2 tablespoons red wine vinegar
• 1 tablespoon chipotle in adobo puree
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds boneless lamb loin
• Canola oil, for brushing lamb
• 8 to 12 flour or corn tortillas (8-inch size)

Instructions

1. Heat a gas grill to high.
2. For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl. Add the olive oil and vinegar and season with salt and pepper. Toss in the dill and mint.
3. For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.
4. Brush the lamb with canola oil and sprinkle with salt and pepper. Grill, covered, until nicely charred, 3 to 4 minutes. Flip, brush with the apricot glaze, cover and cook until a meat thermometer inserted in the thickest part reads 125 degrees F for medium rare, another 1 to 2 minutes. Transfer to a cutting board, brush with more glaze and let rest 10 minutes.
5. While the lamb rests, grill the tortillas for a few seconds on each side; keep warm. Slice the lamb into 1/2-inch-thick slices. Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.