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    Home » Recipes » Lamb Recipes

    Lamb Fajitas

    Modified: Feb 27, 2024 · Published: Mar 30, 2014 by Ashley

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    When I made the Lamb Stir-Fry with Pomegranate and Yogurt, I bought a bigger piece of lamb than I needed, so I ended up coming up with this beauty to use up the last ½ pound.

    Since it wasn’t a ton of meat, I stretched it with lots of onions and peppers and an awesome blend of herbs and spices. I cooked it all up in a cast iron skillet to give it an extra smokiness that was just perfect.

    Lamb Fajitas

    I used mini bell peppers, because that’s what I had on hand, but this would also work with 1-2 regular bell peppers, very thinly sliced.

    This was a H-U-G-E hit at the dinner table. And the whole thing came together in about 20 minutes. Perfect for a busy weeknight.

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    📖 Recipe

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    Lamb Fajitas

    Lamb Fajitas

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Yield: About 6 fajitas 1x
    • Category: Main Dish
    • Method: Stovetop
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    Ingredients

    Scale
    • 1 tablespoon vegetable oil
    • ½ pound boneless leg of lamb, cut thinly against the grain
    • 2 cloves garlic, minced
    • 1 large yellow onion, halved and sliced
    • 1 teaspoon smoked Spanish paprika
    • 1 teaspoon chili powder
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • ½ teaspoon ground coriander
    • Kosher salt and freshly cracked black pepper, to taste
    • 6 mini bell peppers, sliced thinly into rings
    • 2 tablespoons tomato paste
    • Corn tortillas, warmed
    • Sour cream
    • Green onions, thinly sliced, for garnish (optional, but encouraged!)

    Instructions

    1. In a large skillet, preferably cast iron, heat oil over medium-high heat. Add lamb, garlic and onion and let it all start to brown. Add paprika, chili powder, oregano, cumin, coriander, salt and pepper and stir well to combine.
    2. Once the onions have melted down and the lamb is nice and brown, add sliced peppers and tomato paste. Continue cooking, stirring to coat the mixture with tomato paste. Keep stirring until the peppers start to melt down into the mixture, and everything is heated through.
    3. To serve, pile some of the lamb/onion/pepper mixture into warmed tortillas. Add a dollop of sour cream and a sprinkling of green onions over top and dig in. Enjoy!

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    Reader Interactions

    Comments

    1. Lori H

      March 30, 2014 at 9:31 pm

      How unique! It looks delicious!

      Reply
      • BigFlavorsFromATinyKitchen

        April 01, 2014 at 3:03 pm

        Thanks! I thought it was a pretty neat idea, and it tasted great!

        Reply
    2. Bianca Garcia

      March 31, 2014 at 12:57 pm

      Sounds delicious! I like easy meals like this, and bonus points that it's for using up leftovers, too.

      Reply
      • BigFlavorsFromATinyKitchen

        April 01, 2014 at 3:03 pm

        Thank you! I totally agree. I think I need to fajita-ize more of my leftover odds and ends 🙂

        Reply
    3. Laura @MotherWouldKnow

      March 30, 2015 at 10:27 pm

      I love the way you improvised with leftover lamb - it's quite a cross-cultural piece of inspiration.

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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