Lamb fajitas from Jerk: Barbecue from Jamaica (page 93) by Helen Willinsky

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute boneless shoulder of lamb or beef flank steak for leg of lamb, and distilled white vinegar for apple cider vinegar. You may use the Dry jerk seasoning recipe on p. 16. Allow to marinate for at least four hours.

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