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Lamb & Mushroom Fajita
New twist on a fun dish
- 1 lamb cut into strips
- 1 tablespoon olive oil
- 1 cup diced onion
- ½ lb with mushrooms, thinly sliced
- ¼ tsp salt
- 1 generous sprig oregano (or 1/2 tsp dry)
- 1 tsp chili powder
- Clove garlic
- Top with several chopped sprigs of cilantro, chives, feta, and thin sliced kalamata olives after plating in large flat serving bowl
- Lime cut into pieces
- zesty salsa, sour cream & guacamole
Add a small amount of olive oil to frying pan and heat.
Add lamb to pan. Sauté quickly until brown.
Add all spices, onion & mushrooms and cook until onions are translucent, then for about 3 added minutes.
Serve the cooked lamb filling in a bowl with warm flour tortillas in a basket or on a plate under a towel so they don’t cool too quickly.
Guests can stuff the filling as they desire. Serve the Finishing Touches on the side so that guests can top off as desired with individual lime slices, zesty salsa, sour cream and guacamole.