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