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Slow-roasted Cajun lamb burritos

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Made with tender Slow-roasted Cajun lamb burritos are sure to be a hit at the dinner table.

  • Serves4
  • Cook time3 hour 35 minutes
  • Prep time10 minutes
Slow-roasted Cajun lamb burritos


  • 1.8kg Coles Australian Lamb Shoulder Roast Bone In
  • ¼ cup (60ml) olive oil
  • 1 tbs Cajun seasoning
  • 1 lemon, zested
  • 2 garlic cloves, crushed
  • ½ tsp salt flakes
  • 1 cup (250ml) chicken stock
  • 450g pkt family size microwave brown rice
  • 2 sticks celery, finely chopped
  • 3 spring onions, thinly sliced
  • 1 tsp Cajun seasoning, extra
  • ¼ cup chopped coriander
  • 1 tbs lemon juice
  • 8 large tortillas
  • ½ cup marinated fire-roasted red pepper strips (roasted capsicum)
  • Coriander leaves, to serve
  • Greek-style yoghurt, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Place a rack in a large roasting tray. Use a small, sharp knife to make shallow cuts on the surface of lamb. Season. Heat 2 tsp oil in a large frying pan over high heat. Add the lamb and cook, turning, for 5 mins or until browned all over. Remove from heat.
  2. Step 2

    Combine Cajun seasoning, lemon zest, 1 garlic clove, salt and 2 tbs oil in a medium bowl. Add the lamb and turn to coat. Place lamb on rack in the roasting tray. Pour stock into the tray. Cover with foil and roast for 3-31/2 hours or until the lamb is browned and very tender. Remove the foil and shred meat with a fork.

  3. Step 3

    Meanwhile, heat rice following packet directions. Heat remaining oil in a medium saucepan over medium heat. Add the celery and cook, stirring, for 5 mins. Add remaining garlic, spring onion and extra Cajun seasoning and cook, stirring, for 2 mins or until fragrant. Add rice, chopped coriander and lemon juice and stir to combine. Season.
  4. Step 4

    Divide rice mixture among tortillas. Top with lamb, capsicum, coriander leaves and a dollop of yoghurt. Roll to enclose filling.