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Grilled Lamb Fajitas

Serving Size: Makes 12 servings
Prep Time: 20 minutes, marinade 4-6 hours
Cook Time: 12-15 minutes

Ingredients:
1 1/2 pounds 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
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes, crushed

Instructions:
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.