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Lamb Fajitas

 Lamb Fajitas
This is a tasty alternative to beef or chicken. I got this recipe from a friend.—Bonnie Hiller, Powell, Wyoming
8 ServingsPrep: 15 min. + marinating Cook: 15 min.


  • 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


  • 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

2 of 2

Lamb Fajitas (continued)

Directions (continued)

  • with tomato and cucumber if desired. Fold in sides of tortilla.
  • Yield: 8 servings.
Nutritional Facts: 1 serving equals 697 calories, 30 g fat (6 g saturated fat), 95 mg cholesterol, 1,251 mg sodium, 67 g carbohydrate, 1 g fiber, 40 g protein.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now