Loaded Fajita-spiced Lamb with Wild Rice, Red Cabbage & Cherry Tomatoes
Loaded Fajita-spiced Lamb with Wild Rice, Red Cabbage & Cherry Tomatoes brings Mexican flavour to a plate that delivers 70g of protein for 920 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 175g Lamb Leg
- 255g wild rice
- 80g red cabbage
- 80g cherry tomatoes
- 50g salsa
- 50g red onion
- 15g lime
- 2 tsp fajita seasoning
- 50g guacamole
- 20g cheddar cheese
- fresh coriander
Method
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1
Prep everything first: wash and trim the red cabbage and cherry tomatoes, then measure out the sauce ingredients.
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2
Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.
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3
Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.
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4
Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.
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5
Meanwhile, steam or stir-fry the red cabbage and cherry tomatoes for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wild rice first, then the veg and lamb, spooning over any remaining sauce. Finish with the fresh coriander.
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7
Bulking upgrade: add the guacamole, cheddar cheese for extra energy-dense calories.
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