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Grilled Lamb Fajitas

  • Grilled Lamb Fajitas
  • Makes 12 Servings
  •  
  • 3 Tb olive oil
  • 3 Tb tequila or orange juice
  • 2 Tb fresh lime juice
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano leaves, crushed
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup chopped fresh cilantro
  • 1 ½ lbs lean Reister Farms lamb leg steaks
  • 6 green onions
  • 3 fresh poblano or ancho chilis (optional)
  • 1 red bell pepper, halved and seeded
  • 1 green bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 12 medium flour tortillas, warm

For marinade, in small bowl combine oil, tequila, lime juice, cumin, chili powder, oregano, salt, black pepper, red pepper flakes and cilantro.  Place lamb in glass dish.  Pour marinade over lamb; cover and refrigerate 4 to 6 hours.

 Drain lamb; discard marinade.  Grill lamb, onions, chilis and red, green and yellow peppers 4 inches from coals. Cook steaks 5 to 6 minutes per side for medium-rare or to desired degree of doneness.  Turn vegetables frequently until cooked.  Slice lamb steaks and vegetables into ¼ inch-thick slices.  Serve on tortillas, top with salsa and roll u

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