Lamb Fajitas

14 ingredients
3 steps

Ingredients

  • 1 boneless leg of lamb or lamb shoulder (3 to 4 pounds)
  • 1/2 cup canola oil
  • 1/2 cup lemon juice
  • 1/3 cup soy sauce
  • 1/3 cup packed brown sugar
  • 1/4 cup vinegar
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon ground mustard
  • 1/2 teaspoon pepper
  • 1 large green pepper, sliced
  • 1 large sweet red pepper, sliced
  • 1 large onion, sliced
  • 16 flour tortillas (7 inches), warmed
  • Chopped tomato and cucumber, optional

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Using a slotted spoon, place meat and vegetables on tortillas; top with tomato and cucumber if desired. Fold in sides of tortilla.

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