Sheet Pan Fajitas

Recipe provided by American Lamb Board courtesy of Two Purple Figs.

Directions

The Prep

Make the fajita marinade by combining all ingredients in a large bowl.

Take 3 tablespoons of the marinade and place it in a smaller bowl. Add the veggies to the small bowl and toss well with the marinade.

To the large bowl with the remaining marinade, add in 1/4 cup of Soy sauce and add the sliced lamb. Marinade the lamb and veggies anywhere between 10 minutes to 6 hours.

The Sheet Pan

While the broiler is preheating, take a baking sheet and arrange the lamb in a single layer.

Broil on high for 8-12 minutes until charred and cooked through. (The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.) Remove from the oven and set aside for 10 minutes.

Switch the oven to Bake at 400 degrees F. Using the same baking sheet, spread the veggies over the sheet and roast for 15 minutes.

In the meantime, slice up your lamb into smaller fajita size pieces. Throw them back on the baking sheet with the veggies once they’re ready. Broil both the lamb and veggies on high for 3 minutes until charred.

Serve the lamb fajitas with the veggies on the same sheet with the different toppings around it.