Unorganized Cooking: Lamb Fajita

Although I couldn’t obtain the raw materials for the goat recipe I had in mind, I at least have this lamb recipe. Hi and welcome to Unorganized Cooking. Now how would cooking lamb be Halloween related? Well, just like goats and Halloween, you and I both know well that lambs probably were sacrificed on Halloween too. If I had the goat for this recipe I would’ve been popping off so many cursed jokes.


  • Lamb
  • Onion
  • Peppers (you can use hot peppers if you like. I just worked with what I had on deck)
  • Tomato
  • Garlic Powder
  • Onion Powder
  • Salt
  • Pepper
  • Lemon

Cooking Time: 45 min.


  1. First, dice your onions
  2. Next, cut your peppers into strips, lengthwise
  3. Cut the tomatoes in half, then cut it in half again. Chop it into these weird shapes and leave it with the pulp so that it adds some moisture to the lamb.
  4. In a pan, pour in some olive oil and wait until it’s hot enough to sizzle ONE cube of onion. That one cube you use is just to test the oil. You don’t cook the lamb until much later.
  5. On a medium high flame, cook the lamb evenly on both sides, 5 minutes per side.
  6. Now as the lamb is cooking, you can cook it with the vegetables and apply the seasonings.
  7. Since I’ve never eaten lamb before, I recommend you cook the lamb until it’s fully cooked through. Besides, slightly overcooked is better than severely undercooked.
  8. Once it’s fully cooked, the logical next step is to serve it on a plate and you’re done. Or you can eat it straight out the pan too, that’s fine. Ate my eggs in purgatory like than anyways, so who am I to judge?  I had to cook this lamb twice because it was pink inside. I still recall the night I undercooked salmon meatballs from IKEA and had a bad time that same night. Sure low and slow might cook it better and thoroughly, but who’s got time for that? Anyway, enjoy!