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12 servings
Preparation time: 20 minutes
Marinate time: 4 to 6 hours
Cook time: 12 to 15 minutes
| 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 |
| 1/4 |
teaspoon red pepper flakes, crushed |
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.
Slice lamb steaks and vegetables into 1/4-inch thick slices. Serve on tortillas, top with salsa and roll up.
Nutrition per serving: 326 calories, 15 g protein, 30 g carbohydrate, 16 g total fat (45% calories from fat), 40 mg cholesterol, 1 g fiber, 465 mg sodium, 4 mg niacin, 0.20 mg vitamin B6, 1 mcg vitamin B12, 3 mg iron, 2 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
