Lamb Fajitas With Cucumber Dill Sauce
|Lean boneless leg of lamb||3⁄4 Pound|
|Olive oil||1 Teaspoon|
|Dried oregano||1⁄2 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.
Serving size: Complete recipe
Calories 1345 Calories from Fat 479
% Daily Value*
Total Fat 53 g82%
Saturated Fat 13.6 g67.9%
Trans Fat 0 g
Cholesterol 291.4 mg97.1%
Sodium 2388.1 mg99.5%
Total Carbohydrates 93 g31%
Dietary Fiber 5.7 g22.6%
Sugars 4.5 g
Protein 113 g225.3%
Vitamin A 9.8% Vitamin C 11.3%
Calcium 7.6% Iron 9.4%
*Based on a 2000 Calorie diet