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Easy, American Lamb Fajitas

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Recipe provided by | COUPLE IN THE KITCHEN

Click the image to see a larger photo

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!

 
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Gluten Free American Lamb Fajitas

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Recipe provided by | THE FEARLESS DINNING

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Serves: 6 Preparation time: 4 hours Cook Time: 15 Minutes

INGREDIENTS

AMERICAN LAMB SHOULDER

  • (Though this would work well with other cuts of American Lamb as well.)

  • 1 avocado, seed removed and sliced.

THE MARINADE

  • 1/4 cup olive oil

  • 2 cloves  garlic, minced

  • 1/2 teaspoon ginger

  • 1 small Clementine orange, juice

  • 2 tablespoon lime juice.

CABBAGE SALAD

  • 2 cups thinly sliced red cabbage

  • 1/4 cup raisins

  • 1/4 cup grated carrots

  • 1½ teaspoon fresh sage

  • 1 tablespoon olive oil

  • 3 tablespoon lime juice

DIRECTIONS

Mix up marinade ingredients in a cup.

Place the raw American Lamb into a big dish and cover with marinade.

Cover with plastic wrap and chill up to 4 hours.

Thinly slice red cabbage and put it into a small bowl with the carrots, raisins, and chopped sage. Add cabbage salad ingredients. Mix well to coat the cabbage with lime juice.

Allow to sit for 1-2 hours for flavors to blend.

Heat the grill.  Grill American Lamb until it is 160 degrees (for medium.)

While the American Lamb is grilling, wrap corn tortillas in foil and bake on 225 for 10 minutes.

Remove lamb from the grill when it is done and place foil over the American Lamb to allow it to rest for 5-10 minutes.

On a cutting board, thinly slice the American Lamb.

 
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