Taste of Home
Lamb Fajitas
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min.
YIELD: 8 servings.
This is a tasty alternative to beef or chicken. I got this recipe from a friend.—Bonnie Hiller, Powell, Wyoming
Ingredients
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1 boneless leg of lamb or lamb shoulder (3 to 4 pounds)
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1/2 cup canola oil
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1/2 cup lemon juice
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1/3 cup soy sauce
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1/3 cup packed brown sugar
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1/4 cup vinegar
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3 tablespoons Worcestershire sauce
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1 tablespoon ground mustard
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1/2 teaspoon pepper
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1 large green pepper, sliced
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1 large sweet red pepper, sliced
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1 large onion, sliced
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16 flour tortillas (7 inches), warmed
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Chopped tomato and cucumber, optional
Directions
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1.
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.
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2.
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.
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3.
Using a slotted spoon, place meat and vegetables on tortillas; top with tomato and cucumber if desired. Fold in sides of tortilla.
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