Grilled Lamb Fajitas
Courtesy of American Lamb Board 12 Servings • 20 Min. Prep Time • 12 Min. Cook Time • 4 Hrs. Marinate Time • tortillas and fresh salsa| Ingredients |
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| 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) |
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| 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 |
Directions:
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.
Nutrition:
Calories: 326; Total Fat: 16g; Cholesterol: 40mg; Total Carbs: 30g; Fiber: 1g; Protein: 15g; Sodium: 465mg;