Preheat oven to 200ºC (180° fan-forced). Line a large roasting dish with baking paper.
Place onion, capsicum and zucchini in roasting dish, drizzle with 1 tablespoon oil and half the taco seasoning. Toss well to coat. Place lamb on a rack above the vegetables. Brush lamb all over with 1 tablespoon oil and sprinkle with remaining taco seasoning. Cook for 20-25 minutes or until lamb is cooked to your liking and vegetables are tender. Set lamb aside covered with foil to rest for 5 minutes, keeping vegetables warm. Thinly slice lamb and add to vegetables.
In a medium bowl place remaining oil, tomatoes, coriander, lime zest and juice. Season and toss to coat.
Serve lamb and vegetables with tortillas, baby spinach, tomato salsa, guacamole, grated cheese, sour cream, coriander sprigs and lime wedges.
Tips
Alternatively thinly slice lamb steaks into strips and cook the seasoned lamb and vegetables in a large frying or char-grill pan.
Coat lamb mini roasts and vegetables in Moroccan seasoning, cook as per recipe above and toss through cous cous for another delicious mid-week meal.
Any leftover lamb is delicious gently warmed and added to a salad or sandwich the next day – try warmed sliced lamb, baby rocket, tomato, hummus and some chilli sauce on a crusty wholegrain bread roll.
