Lamb fajitas with chillied peppers, caramelised onion and tomato, avocado sour cream and Cheddar <br />For 4 <br /><br />2 boneless lamb neck fillets <br />1 – 2 red chillies, thinly sliced (more or less to taste – or use a chilli sauce) <br />1 teaspoon fresh rosemary leaves (optional) <br />1 onion, peeled and thinly sliced <br />2 red peppers, halved, stem and seeds removed, thinly sliced <br />4 tomatoes, diced (or use canned chopped tomatoes) <br />1 avocado <br />1 lime (or ½ a lemon) <br />150ml sour cream <br />4 flour tortillas <br />100g Cheddar, coarsely grated <br />a handful of freshly picked herbs (mint, coriander, flat parsley) <br /><br />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 <br />Leave to marinate for at least 10 minutes <br />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 <br />Meanwhile, mash the flesh of the avocado with the juice of the lime, ¼ teaspoon of finely grated zest and a little salt <br />Fold the sour cream in but only ripple it in, don’t mix it completely <br />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 <br />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 <br />Lay the lamb strips on top <br />Spoon on the avocado sour cream and sprinkle with the Cheddar and the fresh herbs
