Lamb Fajitas Food

LAMB FAJITAS

Steps:

• 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.

LAMB AND RED-PEPPER FAJITAS

Steps:

• If using broiler, cover broiler rack with foil and preheat.
• Cut lamb in strips 1/4-inch thick, removing excess fat.
• Combine soy sauce, sherry, vinegar, mustard, honey and ginger.
• Stir lamb pieces into marinade to coat lamb well.
• Heat oil in a nonstick skillet until hot, and saute pepper until soft.
• Wash, dry and trim stems from arugula, and set aside.
• If using a stovetop grill, broil or grill lamb until medium rare, about 10 minutes.
• Wash, dry, trim and slice scallions and stir into cooked red peppers. Stir cooked lamb into red peppers.
• Heat two tortillas in a toaster oven for about 1 minute.
• Spoon 1 tablespoon of yogurt over each tortilla, top with a quarter of the arugula and a quarter of the lamb mixture. Roll up and serve.
• Repeat with remaining tortillas.