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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a tasty alternative to beef or chicken. I got this recipe from a friend.Bonnie Hiller, Powell, Wyoming Ingredients:
1 boneless leg of lamb or lamb shoulder (3 to 4 pounds) |
1/2 cup canola oil |
1/2 cup lemon juice |
1/3 cup soy sauce |
1/3 cup packed brown sugar |
1/4 cup vinegar |
3 tablespoons worcestershire sauce |
1 tablespoon ground mustard |
1/2 teaspoon pepper |
1 large green pepper, sliced |
1 large sweet red pepper, sliced |
1 large onion, sliced |
16 flour tortillas (7 inches), warmed |
chopped tomato and cucumber, optional |
Directions:
1. Cut lamb into thin bite-size strips. In a large resealable plastic bag, combine the oil, lemon juice, soy sauce, sugar, vinegar, Worcestershire, mustard and pepper; add lamb. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally.
2. Transfer lamb and marinade to a Dutch oven or large saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Add peppers and onion; cook 4 minutes longer or until vegetables are crisp-tender.
3. Using a slotted spoon, place meat and vegetables on tortillas; top with tomato and cucumber if desired. Fold in sides of tortilla. Yield: 8 servings.
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