Recipe - Lamb Fajitas With Cucumber-Dill Sauce

Three fourths pound Lean boneless leg of lamb
1 teaspoon Olive oil
One half teaspoon Dried oregano
One fourth teaspoon Salt
One fourth teaspoon Pepper
2 Garlic cloves; minced
4 Flour; (8inch) tortillas
1 teaspoon Olive oil
One fourth cup Thinly cut or sliced up fresh mint
leaves

CUCUMBERDILL SAUCE
1 cup Diced seeded peeled cucumber
One fourth teaspoon Dried dill
1 Garlic clove; minced
8 ounce Plain nonfat yogurt

1. Trim fat from lamb, and cut into thin strips. Combine lamb and next 5
ingredients (lamb through garlic) in a ziptop heavyduty 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 mediumhigh heat. Add lamb; saute 6 minutes. Divide
lamb evenly among tortillas; sprinkle with mint, and roll up. Serve with
CucumberDill 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.

CucumberDill Sauce: Combine all ingredients in a small bowl; stir well.
Cover and chill.

Yield: 1 One half 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 MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 5, 1998