Prep Time
1 hr (including marinade)
Cook Time
18 - 20 min
Total Time
-
Servings
4
Ingredients
For the Lamb + Marinade:
● 1 lb American lamb sirloin or leg steak, very thinly sliced against the grain
● 2 Tbsp olive oil
● 2 Tbsp lime juice
● ½ Tbsp garlic powder
● 1 Tbsp chili powder
● 1 tsp smoked paprika
● ½ tsp cumin
● ½ tsp kosher salt
● ½ tsp brown sugar
● ¼ tsp cayenne (optional)
For the Fajitas:
● 1 large yellow onion, sliced into thick strips
● 2 bell peppers, sliced
● 1½ Tbsp olive oil
● ½ tsp kosher salt
● 8 small tortillas
For Serving:
● Sour cream or crema
● Sliced avocado or guacamole
● Fresh cilantro
● Cotija or shredded cheese
● Pickled red onions or jalapeños
● Lime wedges
Directions
1. Marinate the lamb:
In a bowl combine olive oil, lime juice, garlic powder, chili powder, paprika, cumin, salt, brown sugar, and cayenne. Add the sliced American lamb and toss well to coat. Marinate 30 minutes at room temperature or up to 2 hours in the refrigerator.
2. Preheat the oven:
Heat oven to 450°F.
3. Prep the vegetables:
Add the sliced onion and bell peppers to the sheet pan. Drizzle with olive oil and sprinkle with salt. Toss to coat. Spread into an even layer. Add the lamb over and around the vegetables in a thin layer. Roast 10–12 minutes until starting to soften and char. If desired, broil for 3-5 minutes for extra char.
4. Warm the tortillas:
Stack the tortillas and wrap them loosely in foil. Place the packet on the oven rack or on a corner of the sheet pan during the last 5 minutes of roasting, until warmed through and pliable. Alternatively, spread the tortillas directly on a second sheet pan and cover tightly with foil. Warm in the 450°F oven for 3–4 minutes.
5. Serve:
Pile the lamb and vegetables into warm tortillas and top with avocado, crema, cilantro, or cheese. Serve with lime wedges.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
