Lamb
1.50 lbs Boneless leg of American lamb sliced into 1/8 in. thickness
0.25 cup Soy sauce
Veggies
2 Red onions, thinly sliced
2 Variety colored bell peppers, thinly sliced
2 Jalapeno peppers, sliced (optional)
Fajita Marinade
0.50 cup Oil (olive or avocado)
4 Garlic cloves, minced
0.25 cup Lime juice
2 tsp Oregano powder
1 tsp Garlic powder
1 tsp Onion powder
2 tsp Chili powder
1 tsp Dried parsley
0.50 tsp Cumin
0.25 tsp Chili flakes (optional to taste)
0.25 cup cilantro
1.50 tsp Salt & pepper to taste
Serving
810 Tortillas (corn or flour), slightly charred
1 cup Shredded Monterey jack or cheddar cheese
Salsa or pico de gallo
Guacamole
Shredded lettuce
Fresh tomato
Sliced avocado
Sliced green onions
Sour cream
Lime wedges
Fresh cilantro
2Make the fajita marinade by combining all ingredients in a large bowl.
3Take 3 tablespoons of the marinade and place it in a smaller bowl. Add the veggies to the small bowl and toss well with the marinade.
4To the large bowl with the remaining marinade, add in ¼ up of soy sauce and the sliced lamb.
5Marinade the lamb and veggies anywhere between 10 minutes to 6 hours.
6Take a baking sheet and arrange the lamb in a single layer. Broil on high for 8-12 minutes until charred and cooked through. Remove from the oven and set aside for 10 minutes.
7Switch the oven to Bake at 400 degrees F. Using the same baking sheet, spread the veggies over the sheet and roast for 15 minutes.
8In the meantime, slice up your lamb into smaller fajita size pieces. Throw them back on the baking sheet with the veggies once they're ready. Broil both the lamb and veggies on high for 3 minutes until charred.
9Serve the lamb fajitas with the veggies on the same sheet with the different toppings around it and enjoy!
10Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.
Ingredients
Lamb
1.50 lbs Boneless leg of American lamb sliced into 1/8 in. thickness
0.25 cup Soy sauce
Veggies
2 Red onions, thinly sliced
2 Variety colored bell peppers, thinly sliced
2 Jalapeno peppers, sliced (optional)
Fajita Marinade
0.50 cup Oil (olive or avocado)
4 Garlic cloves, minced
0.25 cup Lime juice
2 tsp Oregano powder
1 tsp Garlic powder
1 tsp Onion powder
2 tsp Chili powder
1 tsp Dried parsley
0.50 tsp Cumin
0.25 tsp Chili flakes (optional to taste)
0.25 cup cilantro
1.50 tsp Salt & pepper to taste
Serving
810 Tortillas (corn or flour), slightly charred
1 cup Shredded Monterey jack or cheddar cheese
Salsa or pico de gallo
Guacamole
Shredded lettuce
Fresh tomato
Sliced avocado
Sliced green onions
Sour cream
Lime wedges
Fresh cilantro
Directions
2Make the fajita marinade by combining all ingredients in a large bowl.
3Take 3 tablespoons of the marinade and place it in a smaller bowl. Add the veggies to the small bowl and toss well with the marinade.
4To the large bowl with the remaining marinade, add in ¼ up of soy sauce and the sliced lamb.
5Marinade the lamb and veggies anywhere between 10 minutes to 6 hours.
6Take a baking sheet and arrange the lamb in a single layer. Broil on high for 8-12 minutes until charred and cooked through. Remove from the oven and set aside for 10 minutes.
7Switch the oven to Bake at 400 degrees F. Using the same baking sheet, spread the veggies over the sheet and roast for 15 minutes.
8In the meantime, slice up your lamb into smaller fajita size pieces. Throw them back on the baking sheet with the veggies once they're ready. Broil both the lamb and veggies on high for 3 minutes until charred.
9Serve the lamb fajitas with the veggies on the same sheet with the different toppings around it and enjoy!
10Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.
Sheet Pan American Lamb Fajitas
