Grilled Lamb Fajitas
Courtesy of American Lamb Board
Serve With:
tortillas and fresh salsa
Servings: 12
tortillas and fresh salsa
Prep Time: 20 Min.
Cook Time: 12 Min.
Marinate: 4 Hrs.
What you need:
* 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
* 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.
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;