| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Lean boneless leg of lamb |
| 1 |
t |
Olive oil |
| 1/2 |
t |
Dried oregano |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 2 |
|
Garlic cloves, minced |
| 4 |
|
Flour, 8-inch tortillas |
| 1 |
t |
Olive oil |
| 1/4 |
c |
Thinly sliced fresh mint |
|
|
leaves |
| 1 |
c |
Diced seeded peeled cucumber |
| 1/4 |
t |
Dried dill |
| 1 |
|
Garlic clove, minced |
| 8 |
oz |
Plain nonfat yogurt |
INSTRUCTIONS
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.
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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