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 Time20 minsCook Time13 minsTotal Time33 mins
1 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
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper flakes
1 ½ American Lamb leg steaks, cut 1-inch thick
FAJITAS
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
Ingredients
1 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
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper flakes
1 ½ American Lamb leg steaks, cut 1-inch thick
FAJITAS
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
Directions
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.
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