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Ingredientes
- 3/4 lb Lean boneless leg of lamb
- 1 tsp Extra virgin olive oil
- 1/2 tsp Dry oregano
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 x Garlic cloves, chopped
- 4 x Flour, (8-inch) tortillas
- 1 tsp Extra virgin olive oil
- 1/4 c. Thinly sliced fresh mint leaves
- 1 c. Diced seeded peeled cucumber
- 1/4 tsp Dry dill
- 1 x Garlic clove, chopped
- 8 ounce Plain nonfat yogurt
Direcciones
- 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 min.
- 2. Heat tortillas according to package directions.
- 3. Heat 1 tsp. oil in a nonstick skillet over medium-high heat. Add in lamb; saute/fry 6 min. Divide lamb proportionately among tortillas; sprinkle with mint, and roll up. Serve with Cucumber-Dill Sauce.
- Yield: 4 servings (serving size: 1 fajita and 6 Tbsp. sauce).
- Cucumber-Dill Sauce: Combine all ingredients in a small bowl; stir well.
- Cover and chill.
- Yield: 1 1/2 c. (serving size: 6 Tbsp.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 123 | 61% |
| Total Fat 13.74g | 17% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 211mg | 9% |
| Potassium 314mg | 9% |
| Total Carbs 4.18g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.0g | 2% |
| Protein 14.59g | 23% |
