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Lamb Fajitas With Cucumber Dill Sauce

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  Lean boneless leg of lamb 3⁄4 Pound
  Olive oil 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  8 inch flour tortillas 4
  Thinly sliced fresh mint leaves 1⁄4 Cup (4 tbs)
  Cucumber dill sauce 1⁄2 Cup (8 tbs)

Trim fat from lamb, and cut lamb into thin strips.
Combine lamb, 1 teaspoon olive oil, oregano, salt, pepper, and minced garlic in a heavy-duty, zip-top plastic bag; seal bag, and shake well to coat.
Marinate in refrigerator 20 minutes.
Heat tortillas according to package directions.
Heat 1 teaspoon olive oil in a nonstick skillet over medium-high heat until hot.
Add lamb mixture; saute 6 minutes.
Divide lamb mixture evenly among tortillas; sprinkle with mint, and roll up.

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