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