Best Lamb And Red Pepper Fajitas Recipes

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

Ingredients

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

Ingredients

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