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.