Best Ever Lamb Fajitas
Best Ever Lamb Fajitas



  • 500g lamb neck fillet, bone removed
  • 1 red chilli, thinly sliced
  • 1 tsp rosemary leaves
  • Veg oil
  • 1 sliced onion
  • 2 red capsicums, sliced
  • 4 diced tomatoes
  • 4 flour tortilla wraps
  • 100g grated mature cheddar
  • Handful of chopped coriander, mint and parsley
  • Guacamole and salsa, to serve
  • Slice the lamb into ½ cm strips and mix in a bowl with the rosemary, half the chilli, 2 tsp of oil and a pinch of salt. Leave to marinate for at least 15 mins. Meanwhile, fry the onions and capsicums in a little oil until caramelised, then stir in the remaining chilli, the tomatoes and some seasoning. Cook down until you get a stew-like consistency.
  • Cook the strips of lamb on a hot griddle for 2-3 mins or until medium-rare. Transfer to a plate to rest. Warm the tortillas in a pan and divide the onion and capsicum mix between them, followed by the lamb strips, guacamole, salsa, cheese and herbs. Roll into fajitas and enjoy.
20 mins
2 serving

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