Lamb Fajitas Recipes

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LAMB FAJITAS



Lamb Fajitas image

This is a tasty alternative to beef or chicken. I got this recipe from a friend.-Bonnie Hiller, Powell, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1 boneless leg of lamb or lamb shoulder (3 to 4 pounds)
1/2 cup canola oil
1/2 cup lemon juice
1/3 cup soy sauce
1/3 cup packed brown sugar
1/4 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon ground mustard
1/2 teaspoon pepper
1 large green pepper, sliced
1 large sweet red pepper, sliced
1 large onion, sliced
16 flour tortillas (7 inches), warmed
Chopped tomato and cucumber, optional

Steps:

  • Cut lamb into thin bite-size strips. In a large resealable plastic bag, combine the oil, lemon juice, soy sauce, sugar, vinegar, Worcestershire, mustard and pepper; add lamb. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. , Transfer lamb and marinade to a Dutch oven or large saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Add peppers and onion; cook 4 minutes longer or until vegetables are crisp-tender. , Using a slotted spoon, place meat and vegetables on tortillas; top with tomato and cucumber if desired. Fold in sides of tortilla.

Nutrition Facts :

LAMB AND RED-PEPPER FAJITAS



Lamb and Red-Pepper Fajitas image

Provided by Marian Burros

Categories     dinner, main course

Time 35m

Yield 2 servings

Number Of Ingredients 13

1/2 pound boneless leg of lamb
2 teaspoons reduced-sodium soy sauce
1 tablespoon dry sherry
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 teaspoons grated fresh or frozen ginger
14 ounces julienned red bell pepper
1 tablespoon olive oil
1 bunch arugula
5 scallions
4 8-inch flour tortillas
4 tablespoons plain nonfat yogurt

Steps:

  • If using broiler, cover broiler rack with foil and preheat.
  • Cut lamb in strips 1/4-inch thick, removing excess fat.
  • Combine soy sauce, sherry, vinegar, mustard, honey and ginger.
  • Stir lamb pieces into marinade to coat lamb well.
  • Heat oil in a nonstick skillet until hot, and saute pepper until soft.
  • Wash, dry and trim stems from arugula, and set aside.
  • If using a stovetop grill, broil or grill lamb until medium rare, about 10 minutes.
  • Wash, dry, trim and slice scallions and stir into cooked red peppers. Stir cooked lamb into red peppers.
  • Heat two tortillas in a toaster oven for about 1 minute.
  • Spoon 1 tablespoon of yogurt over each tortilla, top with a quarter of the arugula and a quarter of the lamb mixture. Roll up and serve.
  • Repeat with remaining tortillas.

Nutrition Facts : @context http, Calories 736, UnsaturatedFat 20 grams, Carbohydrate 74 grams, Fat 32 grams, Fiber 9 grams, Protein 37 grams, SaturatedFat 9 grams, Sodium 1051 milligrams, Sugar 20 grams, TransFat 0 grams

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