Grilled Lamb Fajitas
Courtesy of American Lamb Board
Serve With:
Servings: 12
tortillas and fresh salsa Prep Time: 20 Min. Cook Time: 12 Min. Marinate: 4 Hrs. What you need:
(click + to add ingredients to your shopping list)
+ 1 1/2 lb. American lamb leg steaks, cut 1 in. 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 + fresh salsa + Fajita Marinade (see below) Fajita Marinade: + 1/4 c. chopped cilantro or parsley + 3 Tbsp. fresh lime juice + 1 Tbsp. olive oil + 1 tsp. ground cumin + 1 tsp. chili powder + 1 tsp. dried oregano leaves + 1/2 tsp salt + 1/4 tsp. pepper + 1/4 tsp. red pepper flakes What to do:
1. In small bowl, prepare fajita marinade: combine all ingredients.
2. Place lamb in glass dish. Pour marinade over lamb, cover and refrigerate 4 to 6 hrs. 3. Grill over medium-hot coals. Cook lamb, onions, chilies and bell peppers 4 in. from coals. Cook steaks 5 to 6 min. 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. 3. Slice lamb steaks and vegetables into 1/4-in.thick slices. Serve on tortillas, top with salsa and roll up. Nutritional information:
Calories: 326; Total Fat: 16g; Cholesterol: 40mg; Total Carbs: 30g; Fiber: 1g; Protein: 15g; Sodium: 465mg;
|