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| 3/4 x ca. 450 g | Lean boneless leg of lamb |
| 1 Teelöffel | olive oil |
| 1/2 Teelöffel | oregano dried |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 | cloves garlic minced |
| 4 | Flour; (8-inch) tortillas |
| 1 Teelöffel | olive oil |
| 1/4 Tasse | Thinly sliced fresh mint leaves |
| 1 Tasse | Diced seeded peeled cucumber |
| 1/4 Teelöffel | dill dried |
| 1 | cloves garlic minced |
| 8 x ca. 30 g | yogurt plain, nonfat |
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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.
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.
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.
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