Grilled Lamb Fajitas

12 servings
Preparation time:  20 minutes
Marinate time:  4 to 6 hours
Cook time:  12 to 15 minutes

1-1/2 pounds American Lamb leg steaks, cut 1-inch thick
6        green onions
3        fresh poblano or ancho chilies (optional)
1        red bell pepper, halved
1        green bell pepper, halved
1        yellow bell pepper, halved
12      medium flour tortillas, warmed
Fresh salsa

Fajita Marinade
1/4    cup chopped fresh cilantro or parsley
3        tablespoons orange juice
2        tablespoons lime juice
1        tablespoon olive oil
1        teaspoon ground cumin
1        teaspoon chili powder
1        teaspoon dried oregano leaves, crushed
1/2     teaspoon salt
1/4     teaspoon pepper
1/4     teaspoon red pepper flakes, crushed

In small bowl, prepare fajita marinade:  combine all ingredients.  Place lamb in glass dish.  Pour marinade over lamb, cover and refrigerate 4 to 6 hours.

Grill over medium-hot coals.  Cook lamb, onions, chilies and bell peppers 4 inches from coals.  Cook steaks 5 to 6 minutes per side or to desired degree of doneness:  145ºF for medium-rare, 160ºF for medium or 170ºF for well.  Turn vegetables frequently until cooked.

Slice lamb steaks and vegetables into 1/4-inch thick slices.  Serve on tortillas, top with salsa and roll up.

Nutrition per serving:  326 calories, 15 g protein, 30 g carbohydrate, 16 g total fat (45% calories from fat), 40 mg cholesterol, 1 g fiber, 465 mg sodium, 4 mg niacin, 0.20 mg vitamin B6, 1 mcg vitamin B12, 3 mg iron, 2 mg zinc.

Recipe and image provided by the American Lamb Board