Switch to using lamb in your fajitas for a quick and tasty dinner. These lamb fajitas are oven baked, so they only need 10 minutes of your time and are ready in just half an hour.
If you’re not someone who eats a lot of lamb then I think it’s quite easy to get stuck and wonder what to cook with it aside from the traditional shepherd’s pie, chops or a roast, but it’s actually really versatile and can be substituted into pretty much anything you’d make with chicken, beef or pork.
Today’s recipe is one most people would make with beef or chicken, but I’d really recommend having a go at switching to lamb for a change. I’ve kept the flavours pretty much the same as I would if I was making a chicken version, just adding a little extra lemon and garlic as these go so well with the lamb. I’ve oven baked the filling for the fajitas as I find it the simplest way of making them, there’s no need to stand over the hob making sure it doesn’t burn. It’s also ready in just half an hour so perfect for a quick meal.
I like mine best served with sour cream, a little salsa and plenty of guacamole but feel free to go for whatever fajita toppings are your favourites. Jon likes the kick of extra jalapeños and the boys love lots of cheese, so I like to put everything out in bowls on the table and have everyone dig in and make their fajitas just how they like them.
I use a cajun spice mix to flavour the lamb and vegetables which I love, but the boys find a bit spicy so I simply cook their lamb and vegetables on a separate tray so that everyone’s happy.
Active Time:10 minutes
Total Time:30 minutes
- 4 lamb steaks (or 450g lamb stir-fry strips)
- 2 red peppers
- 1 green pepper
- 2 onions
- 4 cloves of garlic
- 1 lemon
- 1 tbsp cajun spice mix
- 2 tsp olive oil
- 8 flour tortillas
- All your favourite fajita toppings
- Pre-heat your oven to 220ºC/200ºC fan.
- Slice your peppers (2 red, 1 green) into thin strips. Peel and thinly slice the 2 onions. Bash the 4 garlic cloves with a rolling pin or pestle and mortar (just enough to break the skin of the cloves). Slice the lemon.
- Place all of the vegetables (and lemon) into a large baking tray, add the olive oil (2 tsp) and 2 tsp of the cajun spice mix. Toss everything together so that the vegetables are coated in the oil and spices.
- Place into the oven for 15 minutes.
- Meanwhile cut the 4 lamb steaks into thin strips and toss the lamb strips in the remaining 1 tsp of cajun spice mix.
- Once the vegetables have been in the oven for 15 minutes, add the lamb. Toss the vegetables and lamb together and return to the oven for 10 minutes.
- Just before the fajita filling is ready, warm the flour tortillas according to the packet instructions and prepare any toppings.
- Remove the fajita filling from the oven, remove the lemon pieces and garlic and serve.
NOTE – We prefer our lamb to be well done. If you prefer your lamb to be medium then leave it an extra 2 minutes before adding the lamb to the vegetables and for rare leave it 4 minutes.
Calories: 504 kcal (25%), Fat: 18.1g (26%), Saturated Fat: 5.4g (27%), Carbohydrates: 52.7g (20%), Sugar: 8.7g (10%), Fibre: 3.8g (16%), Protein: 31.4g (63%), Salt: 0.9g (15%)
2 portions of fruit and vegetables.
This is the estimated nutritional information per serving (2 fajitas) which includes the lamb and vegetable filling and the tortilla but excludes any additional toppings. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
- Can be made gluten-free by switching the flour tortillas for a gluten-free alternative
The ingredients for this recipe (the lamb and vegetable filling and flour tortillas) are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.