Lamb Fajitas

Serving Size: 4


  • 2 boneless lamb neck fillets
  • 3.5 Ounce cheddar, coarsely grated
  • 4 flour tortillas
  • 5 Ounce sour cream
  • 1 lime (or ½ a lemon)
  • 1 avocado
  • 4 tomatoes, diced (or use canned chopped tomatoes)
  • 2 red peppers, halved, stem and seeds removed, thinly sliced
  • 1 onion, peeled and thinly sliced
  • 1 tsp fresh rosemary leaves (optional)
  • 1 red chillies, thinly sliced (more or less to taste – or use a chilli sauce)
  • a handful of freshly picked herbs (mint, coriander, flat parsley)


  1. Slice the lamb on an angle ½ cm thick and mix with half the chilli, the rosemary, 2 teaspoons vegetable oil and ¼ teaspoon salt
  2. Leave to marinate for at least 10 minutes
  3. In a fry-pan, caramelise the onions and peppers in a little vegetable oil then add the remaining chilli and tomatoes, and gently cook down to a dry stew
  4. Meanwhile, mash the flesh of the avocado with the juice of the lime, ¼ teaspoon of finely grated zest and a little salt
  5. Fold the sour cream in but only ripple it in, don’t mix it completely
  6. Cook the lamb strips in a very hot griddle pan or fry pan but only cook to medium, take from the pan and rest for a few minutes in a warm place
  7. Heat the tortillas up in the pan just to warm them through, then place on 4 plates and divide the onion pepper mix amongst them
  8. Lay the lamb strips on top
  9. Spoon on the avocado sour cream and sprinkle with the Cheddar and the fresh herbs