Lamb Fajitas with Cucumber-Dill Sauce

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


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


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.

Heat tortillas according to package directions.

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.

Created date

October 2003

Nutritional Information

Calories 324
Caloriesfromfat 27 %
Fat 9.6 g
Satfat 2.3 g
Monofat 4.6 g
Polyfat 1.9 g
Protein 25.3 g
Carbohydrate 32.8 g
Fiber 1.8 g
Cholesterol 56 mg
Iron 3.5 mg
Sodium 471 mg
Calcium 193 mg