Naturally Healthy Mexican Cooking: Authentic Recipes for Dieters, Diabetics & All Food Lovers

MANY MEXICAN lamb recipes, such as the various barbacoas, are made with fatty cuts. But the one offered below, originally from New Mexico, is a welcome exception.

Lamb Fajita-style

4 servings

Some of the best lamb in the world is raised in New Mexico, and one of the foremost breeds, Navajo-Churro, is said to have been brought there by Spanish conquistadors. Years ago a friend in Española took me to a restaurant that featured lamb prepared fajita-style. It immediately became my favorite version of that dish, and I always serve it with the Chimichurri Sauce and a tomato-based salsa, Grilled Rajas, Guacamole, and flour or corn tortillas. To me, the marinade enhances the natural flavor of lamb, but feel free to omit it. The nutrition calculations are done with corn tortillas.

INGREDIENTS

For the marinade

1-1/2 tablespoons tomato paste

5 cloves garlic, roughly chopped

1/4 cup loosely packed fresh rosemary

1 teaspoon Worcestershire sauce

1 tablespoon pure New Mexico chile powder (page 10)

1/4 teaspoon salt

1/2 teaspoon black pepper

1-1/2 tablespoons freshly squeezed lime juice

1/2 cup canola or extra-virgin olive oil

1/2 tablespoon low-sodium soy sauce

1/2 tablespoon agave nectar

3 tablespoons chopped fresh mint leaves

1 pound lean part of leg of lamb, cut into 1/2-inch-thick slices

1 recipe Seared or Grilled Rajas, prepared without the lime juice (page 70–71)

1 tablespoon freshly squeezed lime juice

DIRECTIONS

Make the marinade. Put all the marinade ingredients in a blender and purée. Marinate the lamb for at least 3 hours in a zipper bag or a nonreactive bowl, covered, if using the marinade.

Grill the lamb. Place the lamb over a very hot fire until it is barely rare. Allow it to rest 3–5 minutes, then slice it into bite-sized strips. This can be done well in advance, since the lamb will be reheated.

Finish the dish. Heat the Rajas in a skillet over medium heat. Add the lamb and cook until it is heated through and is either medium-rare or, if you prefer, medium. Add the lime juice and serve in the sizzling skillet or on a platter. For a real feast, serve with Chimichurri Sauce (page 51), Guacamole (page 59), and corn tortillas.

PER SERVING