Marinated Butterflied Lamb Fajitas with Quinoa Salad Recipe

Marinated Butterfly Lamb Fajitas

This Old El Paso™ recipe makes 10 Butterflied Lamb Fajitas using our Fajita Spice Mix, Soft Tortillas and Thick ‘n Chunky Salsa. This meal is best served with our Quinoa Salad – it’s full of Mexican flavours like paprika, cumin, cayenne & lemon juice. This recipe is filled with authentic Mexican flavours!
  • 3 Hours 45 Minutes Total Time
  • Mild Spice Level
  • 20 Ingredients

Ingredients

  • 2 tablespoons olive oil
  • 1 Old El Paso™ Fajita Spice Mix
  • 2 limes, 1 sliced & juice of other
  • 2 bay leaves
  • 1 tablespoon chopped fresh oregano
  • 1.4 kg butterflied lamb

    Quinoa salad

  • 2 cups white quinoa rinsed in cold water
  • 4 cups water
  • 1 large bunch roughly chopped flat-leaf parsley leaves
  • 1/2 bunch roughly chopped fresh coriander
  • 1/2 bunch roughly chopped fresh mint
  • 1 punnet cherry tomatoes chopped
  • 1 thinly sliced spring onion
  • 1/2 cup extra virgin olive oil (125ml)
  • 1/3 cup lemon juice
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • Pinch of cayenne
  • 2 teaspoons caster sugar
  • 1 Old El Paso™ Tortillas (10pk)
  • 1/2 cup sour cream
  • 1/2 cup Old El Paso™ Medium Thick ‘n Chunky Salsa
  • Extra smoked paprika to sprinkle

Instructions

  • Combine olive oil, Fajita Spice Mix, sliced lime, lime juice, bay leaves and oregano in large dish add lamb marinade for 1 hour or overnight.
  • Preheat barbecue to high heat. Cook lamb for 5 minutes on each side. Reduce to medium and cover with the lid and cook for a further 20 -25 minutes or until cooked to your liking. Cover loosely with foil and set aside to rest for 10 minutes, then slice.
  • Combine quinoa and water in a saucepan and bring to the boil. Cover and simmer over low heat for 15 minutes or until tender. Allow to cool for 10 minutes.
  • Add herbs, tomato and onion to quinoa and toss well. Combine oil, lemon juice, paprika, cumin, cayenne and sugar in a jar and shake. Pour over salad.
  • For authentic charred tortillas – open Tortilla pouch, discard Freshness Sachet. Remove tortillas from pouch and char on barbecue hot plate for 5 – 10 seconds on one side only or follow on pack instructions. Wrap in tea towel until ready to serve.
  • Wrap your charred tortillas around the marinated lamb, quinoa and sour cream & salsa mix to make a delicious, smoky Fajita.