Lamb and Bell Pepper Fajitas

Ingredients

• 1 pound lamb shoulder or leg, sliced into thin strips
• 1/2 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 large onion, sliced
• 2 large bell peppers, any color, sliced
• 8 small flour tortillas, warmed
• Salt and pepper, to taste
• Optional toppings: diced avocado, sour cream, shredded cheese, diced tomatoes, cilantro

Method

1. 1Heat a large cast-iron skillet over medium-high heat, adding 1 tablespoon of oil to the pan once hot.
2. 2Add the sliced lamb to the skillet, cooking for 3-4 minutes per side, or until browned and cooked through, then set aside.
3. 3Add another tablespoon of oil to the skillet, then add the sliced onion, cooking for 3-4 minutes, or until translucent and starting to caramelize.
4. 4Add the sliced bell peppers to the skillet, continuing to cook for an additional 4 minutes, or until they begin to soften and lightly char.
5. 5Add the garlic, oregano, cumin, chili powder, and cayenne pepper to the skillet, stirring to combine and cooking for 1 minute, until fragrant.
6. 6Add the cooked lamb back into the skillet, stirring to combine with the spices and vegetables, and cook for an additional minute to allow the flavors to meld together.
7. 7Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds, then assemble the fajitas by slicing the lamb and vegetable mixture onto the tortillas and adding desired toppings.
8. 8Serve immediately, with additional lime wedges on the side.
9. 9Season with salt and pepper to taste, adjusting the level of heat or flavor as needed.

Nutrition per serving