LAMB AND RED-PEPPER FAJITAS

Lamb and Red-Pepper Fajitas image

Provided by Marian Burros

Time 35m

Yield 2 servings

Number Of Ingredients 13

Previous Next

Ingredients

1/2 pound boneless leg of lamb
2 teaspoons reduced-sodium soy sauce
1 tablespoon dry sherry
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 teaspoons grated fresh or frozen ginger
14 ounces julienned red bell pepper
1 tablespoon olive oil
1 bunch arugula
5 scallions
4 8-inch flour tortillas
4 tablespoons plain nonfat yogurt

Steps:

If using broiler, cover broiler rack with foil and preheat.
Cut lamb in strips 1/4-inch thick, removing excess fat.
Combine soy sauce, sherry, vinegar, mustard, honey and ginger.
Stir lamb pieces into marinade to coat lamb well.
Heat oil in a nonstick skillet until hot, and saute pepper until soft.
Wash, dry and trim stems from arugula, and set aside.
If using a stovetop grill, broil or grill lamb until medium rare, about 10 minutes.
Wash, dry, trim and slice scallions and stir into cooked red peppers. Stir cooked lamb into red peppers.
Heat two tortillas in a toaster oven for about 1 minute.
Spoon 1 tablespoon of yogurt over each tortilla, top with a quarter of the arugula and a quarter of the lamb mixture. Roll up and serve.
Repeat with remaining tortillas.

Nutrition Facts : @context http, Calories 736, UnsaturatedFat 20 grams, Carbohydrate 74 grams, Fat 32 grams, Fiber 9 grams, Protein 37 grams, SaturatedFat 9 grams, Sodium 1051 milligrams, Sugar 20 grams, TransFat 0 grams