Lamb Fajitas with Cucumber-Dill Sauce

The inspiration for these fajitas is the gyro, the Greek lamb-filled pita sandwich. Make the sauce first so it can chill while the lamb marinates.

3/4 pound  lean boneless leg of lamb
1 teaspoon  olive oil
½ teaspoon  dried oregano
¼ teaspoon  salt
¼ teaspoon  pepper
2 cloves garlic, minced
4 flour tortillas (8-inch)
1 teaspoon  olive oil
1/4 cup  fresh mint leaves, thinly sliced
cucumber-dill sauce (see below)

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; sauté 6 minutes. Divide lamb evenly among tortillas; sprinkle with mint, and roll up. Serve with Cucumber-Dill Sauce.

4 servings (serving size: 1 fajita and 6 tablespoons sauce)

Nutritional Information: CALORIES 324(27% from fat); FAT 9.6g (sat 2.3g,mono 4.6g,poly 1.9g); PROTEIN 25.3g; CHOLESTEROL 56mg; CALCIUM 193mg; SODIUM 471mg; FIBER 1.8g; IRON 3.5mg; CARBOHYDRATE 32.8g

Cucumber-Dill Sauce

1 cup  cucumber (peeled, seeded and diced)
1/4  teaspoon  dried dill
1 clove garlic, minced
1 carton plain nonfat yogurt (8-ounces)

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

Yield: 1 1/2 cups (serving size: 6 tablespoons)

Nutritional Information: CALORIES 38(2% from fat); FAT 0.1g (sat 0.1g,mono 0.0g,poly 0.0g); PROTEIN 3.5g; CHOLESTEROL 1mg; CALCIUM 121mg; SODIUM 45mg; FIBER 0.2g; IRON 0.2mg; CARBOHYDRATE 5.7g

Source: Cooking Light, January 1996