Lamb fajitas with cucumber-dill sauce

4 Servings

Ingredients

Quantity Ingredient
¾ pounds Lean boneless leg of lamb
1 teaspoon Olive oil
½ teaspoon Dried oregano
¼ teaspoon Salt
¼ teaspoon Pepper
2 Garlic cloves; minced
4 Flour; (8-inch) tortillas
1 teaspoon Olive oil
¼ cup Thinly sliced fresh mint leaves
1 cup Diced seeded peeled cucumber
¼ teaspoon Dried dill
1 Garlic clove; minced
8 ounces Plain nonfat yogurt

Directions

CUCUMBER-DILL SAUCE

1. Trim fat from lamb, and cut into thin strips. Combine lamb and next 5 ingredients (lamb through garlic) in a zip-top heavy-duty plastic bag; seal bag, and shake well to coat. Marinate in refrigerator 20 minutes. 2. Heat tortillas according to package directions. 3. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add lamb; saute 6 minutes. Divide lamb evenly among tortillas; sprinkle with mint, and roll up. Serve with Cucumber-Dill Sauce.

Yield: 4 servings (serving size: 1 fajita and 6 tablespoons sauce).

CALORIES 324 (27% from fat); FAT 9.6g (sat 2.3g, mono 4.6g, poly 1.9g); PROTEIN 25.3g; CARB 32.8g; FIBER 1.8g; CHOL 56mg; IRON 3.5mg; SODIUM 471mg; CALCIUM 193mg.

Cucumber-Dill Sauce: Combine all ingredients in a small bowl; stir well.

Cover and chill.

Yield: 1½ cups (serving size: 6 tablespoons).

CALORIES 38 (2% from fat); FAT 0.1g (sat 0.1g, mono 0g, poly 0g); PROTEIN 3.5g; CARB 5.7g; FIBER 0.2g; CHOL 1mg; IRON 0.2mg; SODIUM 45mg; CALCIUM 121mg.

Busted by Gail Shermeyer <4paws@...> Recipe by: Cooking Light Magazine, January/February 1996 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 5, 1998

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