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