Recipe: Lamb Fajitas with Cucumber-Dill Sauce
For 1 Persons
Category: Lamb
3/4 lb Lean boneless leg of lamb
1 ts Olive oil
1/2 ts Dried oregano
1/4 ts Salt
1/4 ts Pepper
2 Garlic cloves; minced
4 Flour; (8-inch) tortillas
1 ts Olive oil
1/4 c Thinly sliced fresh mint
-leaves
----------------------------CUCUMBER-DILL SAUCE----------------------------
1 c Diced seeded peeled cucumber
1/4 ts Dried dill
1 Garlic clove; minced
8 oz Plain nonfat yogurt
1. 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. 2. 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.
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.
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"
Apr 5, 1998
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