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  • 1 1/2 lb. lamp top round
  • 1 large green pepper (seeded & cut in strips)
  • 1 large red pepper (seeded & cut in strips)
  • 1 medium onion cut in half, then in strips
  • 1 bunch of cilantro, roughly chopped
  • 1/4 cup of Badia Lime Juice
  • 1/2 cup of Badia Olive Oil


  • Remove fat from the lamb top round and slice in half long side
  • Cut in strips
  • In a bowl add the Badia Lime Juice, 1/4 cup of Badia Olive Oil and 1/4 cup of Badia Fajita Seasoning
  • Whisk together and marinade ingredients
  • Add lamb strips, mix well
  • Cover and refrigerate for two hours
  • Heat 1/8 cup of Badia Olive Oil in one skillet
  • Add lamb strips
  • Cook over high heat, stirring until medium done (about 5 minutes)
  • Remove from heat
  • In the other skillet add 1/8 cup of Badia Olive Oil and heat on high
  • Add all the vegetables, except the cilantro
  • Sauté on high heat for 2 or 3 minutes or until vegetables are slightly crisp
  • Add the lamb strips into the vegetables with cilantro and mix well
  • Serve with warm tortillas, guacamole, salsa fresca, and sour cream

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