Signature Dishes: Lamb and Eggplant Tacos, The Tropicana LV

Today Peter Greenberg Worldwide broadcast from the new Tropicana Las Vegas. As part of the renovation, the property has been retooling its food and restaurants, aiming to offer a new spin on some comfort food favorites.

This week’s Signature Dish comes from Will VanDusen, assistant executive chef of the Tropicana Las Vegas, who has put together a different twist on the taco.

Don’t just hear about the food on the air, head to Biscayne or make your own twist on lamb tacos, follow this recipe:

Ingredients (makes 12 tacos):

For the Lamb

For the Tomato Jam:

For the Shells:

Recipe:

• In a sauce pot, heat oil and sear the lamb meat on all sides.
• Remove from the pot and add the vegetables and brown.
• Add the tomato paste and brown slightly.
• Deglaze the pan with the red wine and add the stock and lamb.
• Cover and simmer for about 2 hours or until fork tender.
• Remove meat from the pan and pull apart.
• Strain the sauce and reserve.

• While the lamb is cooking, medium cut the tomatoes and small dice the poblanos and place in a sauce pot with cilantro, water, sugar, shallot, white onion, salt and pepper.
• Place on medium flame and let reduce down to jam consistency.

• For the Shells: Sprinkle half of the salt on the eggplnt and let sit for 15 minutes.
• Put the rest of the salt and pepper in to the flour.
• Standard Breading procedure Flour-Eggwash-Bread Crumb.
• Place in taco shell fryer and fry at 350 degrees for 6-7 minutes or until golden brown. Reheat lamb with some of the reserved cooking liquid if necessary.
• Fill shells with lamb and top each with poblano tomato jam and crumbled goat cheese.