Lamb Fajitas Recipe
Lamb Fajitas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Recommended: 52 Date Night Dinners
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 15 min.

Ingredients

  • 1 boneless leg of lamb or lamb shoulder (3 to 4 pounds)
  • 1/2 cup vegetable 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 (8 inches), warmed
  • Chopped tomato and cucumber, optional

Directions

Cut lamb into thin bite-size strips. Combine the next eight ingredients; pour into a large resealable plastic bag or shallow glass container. Add lamb; seal or cover and refrigerate for 3 hours, turning occasionally.
Place the lamb and marinade in 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 until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, place meat and vegetables on tortillas; top with tomato and cucumber if desired. Fold in sides of tortilla and serve immediately. Yield: 8 servings.
Originally published as Lamb Fajitas in Taste of Home April/May 1998, p44

Nutritional Facts

2 each: 697 calories, 30g fat (6g saturated fat), 95mg cholesterol, 1251mg sodium, 67g carbohydrate (12g sugars, 1g fiber), 40g protein.

  • 1 boneless leg of lamb or lamb shoulder (3 to 4 pounds)
  • 1/2 cup vegetable 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 (8 inches), warmed
  • Chopped tomato and cucumber, optional
  1. Cut lamb into thin bite-size strips. Combine the next eight ingredients; pour into a large resealable plastic bag or shallow glass container. Add lamb; seal or cover and refrigerate for 3 hours, turning occasionally.
  2. Place the lamb and marinade in 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 until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, place meat and vegetables on tortillas; top with tomato and cucumber if desired. Fold in sides of tortilla and serve immediately. Yield: 8 servings.
Originally published as Lamb Fajitas in Taste of Home April/May 1998, p44

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