Grilled Lamb Fajitas
Marinated lamb adds a refreshing spring take on grilled fajitas.
1 pound boneless lamb sirloin steaks, sliced 1-inch thick
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons chopped fresh cilantro
1 teaspoon crushed dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 onion, peeled and halved
1 green bell pepper, seeded and halved
1 carrot, peeled and halved lengthwise
8 (6-inch) flour tortillas, warmed
- Place lamb in a glass dish. Whisk olive oil, lime juice, orange juice, cilantro, oregano, cumin, chili powder, salt, pepper and cayenne pepper in a small bowl. Pour over lamb, cover and marinate for 4 hours or overnight.
- Preheat grill.
- Brush onion, bell pepper and carrot with oil; season to taste with salt and pepper. Drain lamb and place on lightly oiled grill and cook on both sides, turning once, until internal temperature reaches 150°F. Grill vegetables with lamb, turning frequently, until tender.
- Allow lamb to rest for 5 minutes before slicing into thin strips. Slice grilled vegetables and serve with lamb in warmed tortillas with salsa and sour cream, if desired.
Makes 4 servings.