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Lamb Fajitas with Cucumber-Dill Sauce

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

Ingredients

  • 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
  • Cucumber-Dill Sauce

Nutrition 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

How to Make It

  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.