Jamie Oliver Lamb Fajitas

This easy and flavorful If you’re craving something bold, juicy, and packed with smoky spice, Jamie Oliver Lamb Fajitas are just what you need. This recipe is all about tender lamb leg steaks seared to perfection, tossed with sizzling peppers and onions, and wrapped up in warm, fluffy tortillas. I gave it a go on a hectic Tuesday night, and honestly, it surprised me how easy and flavourful it turned out to be. (inspired by Jamie Oliver)

Ingredients Needed

For the Fajitas

• 12 corn or wheat tortillas
• 4 lamb leg steaks (roughly 100g/3.5oz each)
• 3 peppers, sliced finely
• 2 large onions, sliced finely
• Salsa, guacamole, sour cream (plus any other toppings you love)
• Fresh coriander / cilantro (optional)

For the Fajita Seasoning

• 3 teaspoons ground cumin
• 2 teaspoons cayenne pepper
• 3 teaspoons dried oregano
• 3 cloves garlic, grated or crushed
• 3 teaspoons smoked paprika
• Pinch of salt
• Juice of 2 limes
• 2 tablespoons olive oil

How To Make Jamie Oliver Lamb Fajitas

Prep the Oven and Tortillas:
Start by preheating your oven to 180°C (160°C fan) / gas mark 4 / 350°F. Wrap the tortillas in foil and pop them into the oven once it’s hot. Let them warm through for 10 minutes, then take them out and set aside.

Make the Seasoning:
In a small bowl, combine the cumin, cayenne pepper, oregano, garlic, smoked paprika, salt, lime juice, and olive oil. This mix smells incredible already!

Marinate the Lamb:
Coat the lamb leg steaks thoroughly with your seasoning mix. If time allows, let them marinate for up to 2 hours to soak up all that goodness.

Sear the Lamb:
Heat a griddle or frying pan over high heat. Once hot, cook each lamb steak for 1 minute per side to get a good sear, then continue for another 2 minutes per side—about 6 minutes total. Rest the lamb on a plate.

Sauté the Veggies:
In another pan, heat a splash of oil over high heat. Toss in the sliced peppers and onions and stir-fry for about 3–4 minutes until they’re browned but still a bit crisp. Lower the heat and mix in any remaining fajita seasoning. Cook for 2 more minutes.

Bring it Together:
Slice the rested lamb into strips and return it to the pan with the veggies. Give everything a gentle mix. Sprinkle with fresh coriander if using, then bring it all to the table with those warm tortillas and your favourite toppings.

Why I Love This Recipe

I made this on a whim midweek and it completely elevated my dinner game. The lamb was juicy and deeply spiced, while the veg added that perfect crunch. My partner raved about it, and we ended up building our own fajitas right at the table—fun and delicious.

Recipe Tips

• Slice the lamb against the grain for maximum tenderness.
• Don’t overcrowd your pan when searing—the lamb needs room to caramelise.
• Control the heat: Adjust cayenne to taste or add sliced fresh chilli for extra fire.
• Marinate for flavour: Even 30 minutes makes a noticeable difference.
• Swap tortillas for pita, lettuce wraps, or even naan for fun variations.

How To Store This Jamie Oliver Lamb Fajitas

At Room Temperature

Leave out no longer than 2 hours. After that, pop it in the fridge.

In the Fridge

Store in airtight containers for up to 3 days. Keep tortillas separate if possible to prevent sogginess.

In the Freezer

Freeze the cooked lamb and veggies in a container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

• Pan: Heat over medium, stirring occasionally—5 to 7 minutes.
• Oven: Cover with foil and heat at 180°C (350°F) for about 5 minutes.
• Microwave: Heat on medium power for 2–3 minutes, stirring once.

Nutrition Facts (per serving)

• Calories: 394 kcal
• Carbs: 59g
• Protein: 9g
• Fat: 14g
• Sugar: 8g
• Fibre: 6g
• Sodium: 627mg

Let’s Answer a Few Questions!

Can I make lamb fajitas ahead of time?
Totally! You can prep and cook the lamb and veggies in advance. Just store and reheat when ready to serve.

Which cut of lamb is best?
Lamb leg steaks are ideal—tender, lean, and great for quick cooking.

Can I use a slow cooker?
Yes, you can! Cook everything on low for 6–8 hours or high for 3–4 hours until the lamb is melt-in-your-mouth tender.

Which tortillas work best?
Both corn and wheat are great. Corn gives a rustic bite, wheat is soft and flexible.

Try More Recipes:

• Jamie Oliver Turkey Curry
• Jamie Oliver Fish Tacos
• Jamie Oliver Veal Marsala