Travel Tips

Signature Dishes: Lamb and Eggplant Tacos, The Tropicana LV

Locations in this article:  Las Vegas, NV

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

Leg of Lamb or Lamb Shoulder 1 Pound
Veal Stock 1 Quart
Carrots Medium Dice .75 Cup
Onions Medium Dice .75 Cup
Celery medium Dice .75 Cup
Garlic Crushed 1 Cup
Red Wine .75 Cup
Fresh Thyme 2 Sprigs
Salt 1 Tsp
Pepper .5 Tsp
Tomato paste 2 Tbsp
Oil 2 Tbsp
Grilled Poblano, Skin Off 1 Each

For the Tomato Jam:

Grilled Poblano, Skin Off 1 Each
Grilled Tomatoes, Skin Off 4 Each
Fresh Cilantro Chiffonade .25 Bunch
Water .25 Cup
Sugar 3 Tbsp
Grilled Shallot, Small Dice 1 Each
White Onion, Small Dice .25 Each
Salt and Pepper 1 to taste

For the Shells:

Thin Sliced Eggplant 12 Each
Flour .5 Cup
Eggwash .5 Cup
Panko Bread Crumbs 1 Cup
Salt .15 E
Pepper .15 Tsp
Crumbled Goat Cheese 4 oz

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.