The flavor of lamb is so versatile you can add it to any cuisine; here, it pairs with Mexican flavors for a tempting fajita.
Prep: 20 mins
Cook: 13 mins
Yields: 12 Servings
¼ cupchopped fresh cilantro or parsley
3 tbsporange juice
2 tbsplime juice
1 tbspolive oil
1 tspground cumin
1 tspchili powder
1 tspdried oregano leaves, crushed
¼ tspcrushed red pepper flakes
1 ½ lbsAmerican Lamb leg steaks, cut 1-inch thick
6 green onions
3 fresh poblano or ancho chilies (optional)
1 red bell pepper, halved
1 green bell pepper, halved
1 yellow bell pepper, halved
12 medium flour tortillas, warmed
Fresh salsa, for serving
1In a small bowl, whisk all the marinade ingredients together except the lamb. Place the lamb in a large glass dish. Pour the marinade over the lamb, cover, and refrigerate for 4 to 6 hours. Remove the steaks from the refrigerator 30 minutes before cooking.
2Heat a grill over medium-hot coals. Grill the lamb, onions, chiles, and bell peppers four inches from coals. Cook the steaks 5 to 6 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well. Turn the vegetables frequently until cooked.
3Slice the lamb steaks and vegetables into 1/4-inch thick slices. Serve the lamb and vegetables on tortillas, top with salsa, and roll up into fajitas.
Marinade 4 to 6 hours
Recipe and image provided by the American Lamb Board