Ingredients
Method
- Preheat oven to 200ºC (180° fan-forced). Line a large roasting dish with baking paper.
- Place onion, capsicum and zucchini in roasting dish, drizzle with 1 tablespoon oil and half the taco seasoning. Toss well to coat. Place lamb on a rack above the vegetables. Brush lamb all over with 1 tablespoon oil and sprinkle with remaining taco seasoning. Cook for 20-25 minutes or until lamb is cooked to your liking and vegetables are tender. Set lamb aside covered with foil to rest for 5 minutes, keeping vegetables warm. Thinly slice lamb and add to vegetables.
- In a medium bowl place remaining oil, tomatoes, coriander, lime zest and juice. Season and toss to coat.
- Serve lamb and vegetables with tortillas, baby spinach, tomato salsa, guacamole, grated cheese, sour cream, coriander sprigs and lime wedges.
Top Tips
- Alternatively, thinly slice lamb steaks into strips and cook the seasoned lamb and vegetables in a large frying or grill pan.
- Coat lamb mini roasts and vegetables in Moroccan seasoning, cook as per recipe above and toss through couscous for another delicious mid-week meal.
Community Creations
Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.
