Lamb and Red-Pepper Fajitas
Updated Nov. 15, 2022
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
- ½pound boneless leg of lamb
- 2teaspoons reduced-sodium soy sauce
- 1tablespoon dry sherry
- 4teaspoons red wine vinegar
- 1teaspoon Dijon mustard
- 1teaspoon honey
- 2teaspoons grated fresh or frozen ginger
- 14ounces julienned red bell pepper
- 1tablespoon olive oil
- 1bunch arugula
- 5scallions
- 48-inch flour tortillas
- 4tablespoons plain nonfat yogurt
Nutritional analysis per serving (2 servings)
725 calories; 32 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 74 grams carbohydrates; 9 grams dietary fiber; 19 grams sugars; 37 grams protein; 1051 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using broiler, cover broiler rack with foil and preheat.
- Step 2
Cut lamb in strips ¼-inch thick, removing excess fat.
- Step 3
Combine soy sauce, sherry, vinegar, mustard, honey and ginger.
- Step 4
Stir lamb pieces into marinade to coat lamb well.
- Step 5
Heat oil in a nonstick skillet until hot, and saute pepper until soft.
- Step 6
Wash, dry and trim stems from arugula, and set aside.
- Step 7
If using a stovetop grill, broil or grill lamb until medium rare, about 10 minutes.
- Step 8
Wash, dry, trim and slice scallions and stir into cooked red peppers. Stir cooked lamb into red peppers.
- Step 9
Heat two tortillas in a toaster oven for about 1 minute.
- Step 10
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.
- Step 11
Repeat with remaining tortillas.
Private Notes