| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Lamb | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Lean boneless leg of lamb |
| 1 | ts | Olive oil |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Garlic cloves; minced | |
| 4 | Flour; (8-inch) tortillas | |
| 1 | ts | Olive oil |
| 1/4 | c | Thinly sliced fresh mint leaves |
| 1 | c | Diced seeded peeled cucumber |
| 1/4 | ts | Dried dill |
| 1 | Garlic clove; minced | |
| 8 | oz | Plain nonfat yogurt |
INSTRUCTIONS
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: 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 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 5, 1998
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