Lamb and Red-Pepper Fajitas Recipe

Name: Lamb and Red-Pepper Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound boneless leg of lamb; 2 teaspoons reduced-sodium soy sauce; 1 tablespoon dry sherry; 4 teaspoons red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; 2 teaspoons grated fresh or frozen ginger; 14 ounces julienned red bell pepper; 1 tablespoon olive oil; 1 bunch arugula; 5 scallions; 4 8-inch flour tortillas; 4 tablespoons plain nonfat yogurt

Servings: persons

1/2 pound boneless leg of lamb
2 teaspoons reduced-sodium soy sauce
1 tablespoon dry sherry
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 teaspoons grated fresh or frozen ginger
14 ounces julienned red bell pepper
1 tablespoon olive oil
1 bunch arugula
5 scallions
4 8-inch flour tortillas
4 tablespoons plain nonfat yogurt

1
If using broiler, cover broiler rack with foil and preheat.
2
Cut lamb in strips 1/4-inch thick, removing excess fat.
3
Combine soy sauce, sherry, vinegar, mustard, honey and ginger.
4
Stir lamb pieces into marinade to coat lamb well.
5
Heat oil in a nonstick skillet until hot, and saute pepper until soft.
6
Wash, dry and trim stems from arugula, and set aside.
7
If using a stovetop grill, broil or grill lamb until medium rare, about 10 minutes.
8
Wash, dry, trim and slice scallions and stir into cooked red peppers.
9
Stir cooked lamb into red peppers.
10
Heat two tortillas in a toaster oven for about 1 minute.
11
Spoon 1 tablespoon of yogurt over each tortilla, top with a quarter of the arugula and a quarter of the lamb mixture.
12
Roll up and serve.
13
Repeat with remaining tortillas.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound boneless leg of lamb, 2 teaspoons reduced-sodium soy sauce, 1 tablespoon dry sherry, 4 teaspoons red wine vinegar, and more.

Yes, Lamb and Red-Pepper Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb and Red-Pepper Fajitas

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