Belfast Telegraph

Thursday 26 November 2015

Recipe: Lamb fajitas served with chillied peppers, avocado and sour cream

Published 01/03/2013

Lamb fajitas served with chillied peppers, avocado and sour cream
Lamb fajitas served with chillied peppers, avocado and sour cream

Keep with a springtime tradition and try out these tasty and popular lamb dishes from

What you'll need


Rosemary sprigs, chopped

2 red chillis, sliced

3 tbsp oil

Pinch of salt


2 New Zealand lamb neck fillets

1 onion thinly sliced

2 cubanelle red peppers, sliced

4 tomatoes, chopped

1 avocado

1 lime warmed flour tortillas, grated cheese and fresh mint


Place the rosemary and chilli in a bowl and drizzle with oil, season with salt. Slice the lamb diagonally into thin strips and add to the marinade and leave for 30mins.

Slice the onion and add to a hot frying pan along with the peppers, another sliced

chilli (or some tabasco) and cook until softened.

Add in the chopped tomatoes and leave the pan on a low heat while you prepare the guacamole.

Scoop the avocado out of its skin and mash it into a pulp, zest half the lime into the avocado and squeeze the remaining juice then roughly mix in the sour cream.

Heat up a grill pan or use a bbq to cook the marinated lamb.

Turn the lamb after two minutes then, when browned on both sides, remove from the heat.

Wipe the grill with a cloth and place a folded flour tortilla on the pan and hold down for 30 seconds until lines appear then turn it over.

Serve piled into the flour tortillas and sprinkle with cheddar cheese and some fresh mint, then roll into a wrap and cut in half.

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