Grilled Lamb Fajitas
Grilled Lamb Fajitas
Grilled Lamb Fajitas

Grilled Lamb Fajitas


December 13, 2015

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 cup chopped fresh cilantro or parsley

3 tbsp orange juice

2 tbsp lime juice

1 tbsp olive oil

1 tsp ground cumin

1 tsp chili powder

1 tsp dried oregano leaves, crushed

½ tsp salt

¼ tsp pepper

¼ tsp crushed red pepper flakes

1 ½ lbs 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 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