Grilled Lamb Fajitas
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
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.
Image and recipe provided by American Lamb Board