Lamb Fajitas with Cucumber-Dill Sauce

         Yield: 4 Servings
Categories: 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. Yield: 4 servings (serving size: 1 fajita and 6 tablespoons 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. Yield: 1 1/2 cups (serving size: 6 tablespoons). 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 <> Recipe by: Cooking Light Magazine, January/February 1996