If you are looking for a fajita that is different, you will love these gluten free lamb fajitas! Moist and delicious, these fajita tacos make the perfect family dinner.
The purple cabbage and raisin slaw-style cabbage salad flavors accent the lamb, making these fajitas amazing!
(This post was sponsored by American Lamb. All opinions are my own. This post was updated from the 10/2014 post.)
When I was asked to create a recipe for the American Lamb Board as a part of their global flavors project, I was really excited. I didn’t know very much about lamb.
Lamb is rich in vitamin B12, niacin, zinc, and selenium. Not to mention American lamb has monounsaturated fat, the same healthy fat found in olive oil. American lamb is not raised with any artificial or synthetic growth hormones. This is really important to me.
Our family has eaten lamb quite a few times at Mediterranean restaurants, but I haven’t had the chance to experiment with it in my own kitchen.
I wanted to see if I could make fajitas out of lamb. Fajitas are one of my family’s favorite meals. Everyone can pick their own topping, or if you are picky like my daughter, no toppings at all :-).
The first thing I discovered about lamb is that it absorbs marinades and flavors really well, making it really easy to use in Mediterranean, Latin, Asian, and Middle Eastern cooking.
To make this dish paleo, just use lettuce to wrap the fajita meat and toppings!
Lamb shoulder is a popular roast. I cut the strings off so I could spread out the meat to marinade. This allows the marinade flavors to seep into every part of the lamb.
This grilled lamb marinade accents the flavors of the lamb beautifully!
Here is the lamb with the marinade. I let the lamb marinate for 2 hours prior to grilling.
If you want, you can marinade the meat in the morning, cover and refrigerate it, and then it is ready to cook when you get home that evening.
Cabbage, carrot, raisin, and sage salad. The longer you can let it sit in the lime juice, the tastier it becomes.
If you are new to cooking lamb like I was, here are some tips to cook the lamb:
- Make sure your lamb isn’t too cold. Remove it from the refrigerator an hour before cooking.
- Check this handy lamb temperature chart to make sure your lamb is cooked enough.
- Make sure you allow the lamb to rest 15 minutes before cutting into it.
Lamb, cooked medium and sliced into thin strips for fajitas.
I really like this brand of corn tortillas. They are labeled gluten free right on the back of the bag. Many corn tortilla brands have gluten mixed in with the corn so read the label!!
It is really important to make sure your corn tortillas are labeled gluten free because some companies mix wheat and corn.
Here is a close up of the grilled lamb fajita so you can see how lean and delicious the lamb is.
These fajitas were a huge hit in our house. I hope your family enjoys these as well.
More Delicious Lamb Recipes:
- Slow Cooker Hatch Chile Lamb Stew is another delicious way to enjoy lamb!
- Grilled Lamb Burgers
Things You Need To Make This Grilled Lamb Recipe:
- Strong tongs for moving the meat on the grill.
- A glass container for marinating the meat. Plastic can harbor bacteria so it is best to use glass!
How to Make Grilled Lamb and a Grilled Lamb Marinade:
- 1 lamb shoulder, though this would work well with other cuts of lamb as well.
- 1 avocado, seed removed and sliced.
- 1/4 cup olive oil
For the Marinade
- 2 cloves of garlic, minced
- 1/2 teaspoon ginger
- juice of a small clementine orange
- 2 tablespoons of lime juice.
- 2 cups thinly sliced red cabbage
- 1/4 cup raisins
For the Cabbage Salad
- 1/4 cup grated carrots
- 1 1/2 teaspoons fresh sage
- 1 tablespoon olive oil
- 3 tablespoons lime juice
- Mix up marinade ingredients in a cup.
- Place the raw lamb into a big dish and cover with marinade.
- Cover with plastic wrap and chill up to 4 hours.
- Thinly slice red cabbage and put it into a small bowl with the carrots, raisins, and chopped sage.
- Add cabbage salad ingredients.
- Mix well to coat the cabbage with lime juice.
- Allow to sit for 1-2 hours for flavors to blend.
- Heat the grill.
- Grill lamb until it is 160 degrees (for medium.)
- While the lamb is grilling, wrap corn tortillas in foil and bake on 225 for 10 minutes.
- Remove lamb from the grill when it is done and place foil over the lamb to allow it to rest for 5-10 minutes.
- On a cutting board, thinly slice the lamb.
- Remove the corn tortillas from the oven.
- Place lamb on a corn tortilla, top with cabbage salad and fresh avocado.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 270 Total Fat: 20g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 17mg Sodium: 60mg Carbohydrates: 20g Fiber: 4g Sugar: 12g Protein: 6g