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| Lamb Fajitas With Cucumber-Dill Sauce Recipe |
Category: Lamb
Rating:
N/A
Servings: 4
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Ingredients
3/4 lb lean boneless leg of lamb
1 teaspoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves; minced
4 flour; (8-inch) tortillas
1 teaspoon olive oil
1/4 cup thinly sliced fresh mint leaves
----CUCUMBERDILL SAUCE----
1 cup diced seeded peeled cucumber
1/4 teaspoon dried dill
1 garlic clove; minced
8 oz plain nonfat yogurt
Cooking Directions:
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: 1 1/2 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@netrax.net>
Recipe by: Cooking Light Magazine, January/February 1996
lamb
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