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Lamb Mini Roast Fajitas

Lamb Mini Roast Fajitas

5
(2)
  • 4 Serves
  • 10 minutes
  • 40 minutes

Tender, taco-spiced lamb with roasted vegetables and fresh tomato salsa, wrapped in warm tortillas for an easy family-friendly fajita night.

Recipe supplied by Share the Lamb.

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Ingredients

2 lean lamb mini roasts (approx. 250-300g each), excess fat trimmed
2 ½ tbsp olive oil
30g taco seasoning
1 large red onion, thinly sliced into wedges
1 small red capsicum, sliced
1 small yellow capsicum, sliced
2 small zucchini, sliced
200g baby tomatoes, quartered
2 tbsp coriander leaves, finely chopped. Plus extra sprigs, to serve
Zest and juice of 1 lime. Plus extra wedges, to serve
Warmed soft tortillas, baby spinach leaves, guacamole, grated cheese and sour cream, to serve.
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Preheat oven to 200ºC (180° fan-forced). Line a large roasting dish with 
baking paper.
  2. 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.
  3. In a medium bowl place remaining oil, tomatoes, coriander, lime zest and juice. Season and toss to coat.
  4. 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.

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