Recipe provided by | COUPLE IN THE KITCHEN

Servings: 4-6

INGREDIENTS

LAMB STEAK

4 medium-sized American lamb shoulder steaks

2 tablespoons cumin

Salt and pepper

Olive oil

ROASTED VEGGIES

3 bell peppers, chopped

1 large onion, chopped

1 tablespoon sumac (check an ethnic grocery store or online if you can’t get it at your grocer)

Dukkah (we like the one from Trader Joes)

Olive Oil

HARISSA YOGURT SAUCE

1 cup of plain yogurt

1-2 tablespoons harissa, based on your desired spice level

1 clove of garlic, minced

ADDITIONAL FAJITA INGREDIENTS

Tortillas

Guacamole

Cilantro

Radishes, sliced

Any other fajitas toppings that you love

DIRECTIONS

Start by bringing your lamb to room temperature and season it generously with salt, pepper, and cumin. If using a sous vide, place the steaks in a ziplock bag and add a drizzle of olive oil. Use the water displacement method and sous vide the lamb for 4 hours at 132 degrees Fahrenheit temperature. Once complete, give your lamb steaks a quick sear on a scorching hot pan to finish your steak.

If you are going to cook your lamb steak the traditional way, season your meat as directed above. Cook your steaks in a skillet or on a grill until internal temperature reaches 145 degrees Fahrenheit. Let your meat rest for 5 minutes before you slice your steak.

While you are cooking your steak, scatter your veggies on a sheet pan and drizzle them with olive oil. Season them with salt, pepper, sumac, and dukkah. Broil your veggies on high until they start to soften and char.

To make your harissa yogurt sauce, combine all three ingredients in a bowl and mix until well combined.

Now comes the fun part, making the fajitas! Add all ingredients to a platter in the middle of the dining room table and let everyone build their own creation!