Ingredients
Lean Lamb Mini Roasts (approximately 250–300 grams each), trimmed
Method
- Preheat oven to 200°C (180°C fan-forced) and line a large roasting tray with baking paper.
- Place onion, capsicums and zucchini into a large roasting tray. Drizzle with 1 Tablespoon olive oil and sprinkle over half the taco seasoning. Toss well to evenly coat.
- Place lamb mini roasts on a rack set over the vegetables. Brush lamb with 1 Tablespoon olive oil and rub evenly with the remaining taco seasoning.
- Transfer tray to the oven and roast for 20–25 minutes, or until lamb is cooked to your liking and vegetables are tender and lightly caramelised.
- Remove lamb from the oven, cover loosely with foil and allow to rest for 5 minutes. Keep vegetables warm.
- Thinly slice the rested lamb and return it to the tray with the roasted vegetables. Toss gently to combine.
- In a bowl, combine tomatoes, coriander, lime zest and juice, and remaining olive oil. Season to taste and toss to create a fresh tomato salsa.
- Serve lamb and vegetables with warmed tortillas, baby spinach, tomato salsa, guacamole, grated cheese and sour cream. Garnish with extra coriander and lime wedges.
Top Tips
1. Alternatively thinly slice lamb steaks into strips and cook the seasoned lamb and vegetables in a large frying or char-grill pan.
2. Coat lamb mini roasts and vegetables in Moroccan seasoning, cook as per recipe above and toss through cous cous for another delicious mid-week meal.
3. Any leftover lamb is delicious gently warmed and added to a salad or sandwich the next day – try warmed sliced lamb, baby rocket, tomato, hummus and some chilli sauce on a crusty wholegrain bread roll.
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.
