[Taco Series] Lamb & Capsicum Fajita Tacos
with Garlic Aioli & Tomato Salsa
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Soy
Ingredients
1 packet
Tomato Salsa
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Spring Onion
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
1
Brown Onion
400 g
Butterflied Lamb
1
Baby Cos Lettuce
1 sachet
Mexican Fiesta Spice Blend
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a bowl, combine the salt, a pinch of pepper and a drizzle of olive oil. Add butterflied lamb leg, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook the lamb, until browned, 2 minutes each side. • Transfer lamb on a lined oven tray. Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 6 minutes.
TIP: The lamb will keep cooking as it rests!
• While the lamb is roasting, finely shred baby cos lettuce. • Thinly slice capsicum, brown onion and spring onion.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook capsicum and onion, until tender, 4-5 minutes. • Add Mexican Fiesta spice blend and a splash of water, and cook until fragrant, 1-2 minutes. Season to taste.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Slice lamb. • Bring everything to the table. Build your own tacos by spreading each tortilla with garlic aioli. Top with cos lettuce, capsicum mixture and lamb. • Spoon over any lamb resting juices. Drizzle over tomato salsa. Sprinkle with spring onion to serve. Enjoy!
