Grilled Lamb Fajitas
Recipe courtesy of the American Lamb Board.
1 1/2 pounds American lamb leg steaks, cut 1-inch thick
6 green onions
3 fresh poblano or ancho chilies (optional)
1 red bell pepper, halved
1 green pepper, halved
1 yellow pepper, halved
12 medium flour tortillas, warmed
1/4 cup chopped cilantro or parsley
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
- In small bowl, prepare fajita marinade: combine all ingredients.
- Place lamb in glass dish. Pour marinade over lamb, cover and refrigerate 4 to 6 hours.
- Grill over medium-hot coals. Cook lamb, onions, chiles and bell peppers 4-inches from coals. Cook steaks 5 to 6 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Turn vegetables frequently until cooked.
- Slice lamb steaks and vegetables into 1/4-inch thick slices. Serve on tortillas, top with salsa and roll up.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 326; Total Fat: 16g; Cholesterol: 40mg; Total Carbs: 30g; Fiber: 1g; Protein: 15g; Sodium: 465mg.
Recipe and photograph courtesy of the American Lamb Board.