"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, March 14, 2010

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
with tomato and cucumber if desired. Fold in sides of tortilla.
Yield: 8 servings.
Nutrition 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.

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