Grilled Lamb Fajitas

12 servings
Preparation time: 20 minutes
Marinate time: 4 to 6 hours
Cook time: 12 to 15 minutes

Ingredients:

1-1/2 pounds 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

Fajita Marinade:

1/4 cup chopped fresh cilantro or parsley
3 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

In small bowl, prepare fajita marinade: combine all ingredients. Place lamb in glass dish. Pour marinade over lamb, cover and refrigerate 4 to 6 hours.

Grill over medium-hot coals. Cook lamb, onions, chilies and bell peppers 4 inches from coals. Cook 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 vegetables frequently until cooked.

Not Grammies–But Lammies!

Congratulations to our three celebrity ranchers: John Cubiburu, Dominique Minaberrigarai and Frankie Iturriria! They filmed three television commercials promoting American lamb and each won a Lammie Award at the California Wool Growers Association’s recent 150th Anniversary Celebration. All three ranchers volunteered their time and talents – and their secret recipes for lamb – to help promote locally grown, natural lamb. See commercials here!

(Pictured: Dominique & Frankie “Taste The Alternative” while John Cubiburu & his wife Quincy call 9 month old son Luke the next generation of sheep ranching.)

Don’t forget, you can enter to win the sweepstakes for a Mediterranean Cruise for two every day. Visit www.GrillLamb.com for more information and to enter.

Give It A Rest!

When any meat is removed from the grill, giving it 5 to 10 minutes to “rest” or sit before carving can equalize the temperature from the outside of the roast to the inside. This can also make a big difference when cooking lamb, because your overall temperature may rise 5-10 degrees or so. If your ultimate goal is medium rare at 145 degrees, take your lamb roast out of the oven or off the grill at 135, cover with tin foil and let it rest for best results.

Raleys Rocks

Raleys Supermarkets in Northern California is now carrying the Mediterranean Grill items! Find our cuts seasoned to perfection with garlic, olive oil, lemon and spices on their shelves now and look for specials in the month of August!