DAMAGED Cooking: FAJYROS!

I recently came into possession of about 50 pounds of lamb chops. Don't ask me from who or how, that's none of your business. You don't question where my mass quantities of meat come from and I won't question you about yours. Give me a little space, will ya?



Now I love love LOVE lamb, but get it rarely, which, if you ask me, is a GD crying shame. It's so tender, so juicy and, best of all, has a slight greasy-gamy flavor that is quite unique and uncopyable. But, after a couple of days of cooking straight lamb-chops for dinner, the old-fashioned way, I started craving something a little different...

Enter: FAJYROS!

Lamb-based gyros have always pleased my palate far more than pork-based ones, but try finding that here in Ft. Whitebread. But, with the no meat-grinder in sight, it was going to be damn-near impossible to ground the lamb-cuts the traditional way to make a traditional gyro, so, I figured WHAT WOULD A CRAFTY MEXICAN DO? Being Mexican, the answer came easily enough: go on welfare! But, after that was accomplished, I decided to cut the lamb up into chunks and pan-fry it, fajita-style! Oompah and ole'!





Throw in three different kinds of bell peppers (green, red and, if you're adventurous, orange), a couple of cloves of garlic, white and yellow onions and various Mexican secret spices and just lean back and enjoy the incredible smell that wafts from the sizzling cast-iron frying pan.



Serve on fresh pita bread with tomatoes, Feta cheese, Monterey Jack cheese and some liberally applied Tzatziki sauce. As a side, some simple rice with a bit of Sriracha is geographically anachronistic, but very complimentary. It may be healthy too, I don't know. I didn't really check. Sorry.