INGREDIENTS
Lamb
1.5 pound Boneless leg of American Lamb sliced into ⅛ inch thickness.
¼ cup soy sauce
Veggies
2 red onion, thinly sliced
2 cups bell peppers , different colors thinly sliced
2 jalapeno peppers optional, sliced
Fajita marinade
½ cup oil (olive or avocado oil)
4 cloves of garlic, minced
¼ cup lime juice
2 teaspoon oregano powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon dried parsley
½ teaspoon cumin
¼ teaspoon chili flakes (optional to taste)
¼ cup cilantro, minced
1 ½ teaspoon salt and pepper to taste
Serving
8-10 tortillas (flour or corn tortillas) slightly charred
1 cup shredded Monterey jack or cheddar cheese
Salsa or pico de galo
Guacamole
Shredded lettuce
Fresh tomatoes
Sliced avocados
Sliced green onions
Sour cream
Lime wedges
Fresh cilantro
DIRECTIONS
Preheat the broiler.
Make the fajita marinade by combining all ingredients in a large bowl.
Take 3 tablespoons of the marinade and place it in a smaller bowl. Add the veggies to the small bowl and toss well with the marinade.
To the large bowl with the remaining marinade, add in ¼ up of soy sauce and the sliced lamb.
Marinade the lamb and veggies anywhere between 10 minutes to 6 hours.
Take a baking sheet and arrange the lamb in a single layer. Broil on high for 8-12 minutes until charred and cooked through. Remove from the oven and set aside for 10 minutes.
Switch the oven to Bake at 400 degrees F. Using the same baking sheet, spread the veggies over the sheet and roast for 15 minutes.
In the meantime, slice up your lamb into smaller fajita size pieces. Throw them back on the baking sheet with the veggies once they're ready. Broil both the lamb and veggies on high for 3 minutes until charred.
Serve the lamb fajitas with the veggies on the same sheet with the different toppings around it and enjoy!
Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.
