Grilled Lamb Fajitas
Seasoned lamb is grilled and sliced with peppers and onions for bold, sizzling fajitas. Served with warm tortillas, this dish brings vibrant flavor to the table.
| Serving Size | 6 |
|---|---|
| Prep Time | 20 mins. |
| Marinate Time | 4 hours - 6 hours |
| Cook Time | 2 hrs. - 2 1/2 hrs. |
Ingredients
- 1 1/2 pounds lamb breast
- 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
- 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
Preparation
- To prepare marinade, combine all ingredients in a small bowl. Place lamb breast in glass dish and pour marinade over lamb. Cover and refrigerate for 4 to 6 hours.
- Preheat oven to 300°F. Place lamb in roasting or braising pan and cover. Cook for 2 to 2 1/2 hours. When done, set aside to cool for slicing.
- In the meantime, sauté onions, chilies, and bell peppers until soft.
- Slice lamb breast and vegetables into 1/4” thick slices. Serve on tortillas, top with salsa and roll up.
Grilled Lamb Fajitas
Seasoned lamb is grilled and sliced with peppers and onions for bold, sizzling fajitas. Served with warm tortillas, this dish brings vibrant flavor to the table.
6
Prep: 20 mins.
Marinate: 4 hours - 6 hours
Cook: 2 hrs. - 2 1/2 hrs.
Preparation
- To prepare marinade, combine all ingredients in a small bowl. Place lamb breast in glass dish and pour marinade over lamb. Cover and refrigerate for 4 to 6 hours.
- Preheat oven to 300°F. Place lamb in roasting or braising pan and cover. Cook for 2 to 2 1/2 hours. When done, set aside to cool for slicing.
- In the meantime, sauté onions, chilies, and bell peppers until soft.
- Slice lamb breast and vegetables into 1/4” thick slices. Serve on tortillas, top with salsa and roll up.
Ingredients
- 1 1/2 pounds lamb breast
- 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
- 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
