Grilled Leg of Lamb with Bacon Fat Tortillas - Andrew Zimmern

Ingredients

• One 3-pound well-trimmed boneless leg of lamb
• 2 tablespoons fresh lime juice
• 1 tablespoon AZ & Badia Mexican Fiesta spice blend
• Sea salt
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1 tablespoon finely chopped sage
• 1 tablespoon finely chopped rosemary
• 6 plum tomatoes, halved
• 2 poblano chiles—quartered lengthwise, stemmed and seeded
• 1 large red onion, cut into 8 wedges through the core
• 12 scallions
• Bacon Fat Tortillas and Tomatillo Salsa, (recipes below)
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup chilled rendered bacon fat
• 1 1/2 cups water
• 1/4 cup minced scallions
• 1 pound tomatillos—husked, washed and quartered
• 1/2 cup lightly packed cilantro leaves
• 1/4 cup lightly packed mint leaves
• 1 serrano chile, chopped
• 1 tablespoon fresh lime juice, plus more for seasoning
• Kosher salt
• 1/4 cup minced white onion