Marinated Butterfly Lamb Fajitas
Total Time 3 Hours 45 Minutes
Spice Level Mild
- 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
- 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
- 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.