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Australian Lamb Fajitas




Source of Recipe


the web


Recipe Introduction


Australia Day is celebrated on January 26th


List of Ingredients




1 pound leg of lamb, thinly sliced into strips
2 tablespoons lime juice
2 tablespoons olive oil, divided use
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 bell peppers (any color), thinly sliced
1 onion, thinly sliced
8 flour tortillas, warmed

Recipe



In a medium bowl, or self-sealing plastic bag, combine lamb, lime juice,
one tablespoon of the olive oil, garlic, chili powder, and cumin (and
salt and pepper to taste, if desired). Stir or seal bag and turn to coat
meat with marinade. Marinate at room temperature for 10 minutes, or
cover and refrigerate for up to 8 hours. To cook, heat a large nonstick
skillet over medium-high heat. Add lamb strips with marinade and cook
for 3 to 5 minutes, until lamb strips are browned on the outside and
slightly pink on the inside, stirring occasionally. Remove lamb from
skillet and reserve. Add the remaining 1 tablespoon olive oil with the
bell peppers and onion, and cook over medium-high heat for 3 to 5
minutes, or until vegetables are tender. Return reserved lamb to pan and
cook over medium heat, until mixture is warmed through, stirring
occasionally. To serve, spoon some of the warm lamb and vegetables into
the middle of a tortilla and top with Pico de Gallo (see recipe below)
and sour cream or plain yogurt, if desired.

Notes:


For an easy Pico de Gallo, stir together 2 cups chopped tomatoes, 1/2
cup chopped onion, 2 small fresh jalapeño peppers (seeded and chopped),
2 tablespoons chopped fresh cilantro, 1 clove garlic (minced), and 1
tablespoon lime juice.