| 1 boneless leg
or shoulder of Alberta lamb (3-4lbs.), ½ cup vegetable oil, ½ cup lemon juice,
1/3 cup soy sauce, 1/3 cup packed brown sugar, ¼ cup vinegar, 3 Tbsp. Worcestershire
sauce, 1 Tbsp. ground mustard, 1 large green pepper, sliced 1 large red pepper,
sliced 1 large onion, sliced 16 flour tortillas 7", warmed chopped tomatoes &
cucumber optional Method:
Cut
the lamb into bite sized strips. Combine the next 8 ingredients in glass container
and add the lamb. Seal and refrigerate for 3 hours, turning occasionally. Place
the lamb and marinade in Dutch oven or large pan, bring to boil. Reduce heat,
cover and simmer 8-10 minutes or until meat is tender. Add peppers and onion,
cook about 4 minutes, until tender-crisp. Using slotted spoon, place meat and
vegetables on tortillas, top with optional tomatoes and cucumber. Fold in sides
of tortilla and serve immediately. |
