Lamb Mini Roast Fajitas
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.
10 minutesPrep Time
40 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings2 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, to serve
Baby spinach leaves, to serve
Guacamole, to serve
Grated cheese, to serve
Sour cream, to serve
Directions
- 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.