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Lean lamb neck fillet or lamb leg steaks
225g (8oz) Lean lamb neck fillet or lamb leg steaks
2x5mlsp (2tsp) Fajita seasoning
1 Carrot, peeled and grated
4 Spring onions, chopped
1 Lemon, juice and zest
100g (4oz) Baby spinach leaves
4 Flour tortillas
Chunky Yogurt Dressing :
120g (5floz) Pot of natural yogurt
¼ Cucumber, finely diced
2 Spring onions, finely sliced
Pinch of chilli powder
5mlsp (1tsp) Fresh mint, chopped
Make the chunky yogurt dressing by mixing all the ingredients together.
Cut the lamb steaks into thin slices or strips and dry fry in a hot non-stick wok for 5-6 minutes. Add the fajita seasoning and cook for a further 1-2 minutes. Add the carrot, spring onions, lemon juice and zest.
Remove from the heat and stir through the baby spinach leaves. Pile the mixture on to the flour tortillas, spoon over a large spoonful of the yogurt dressing, roll up and serve.
Per portion: (441g)
Energy 2286 kJ / 541cal
Fat 13g (of which saturates 5g)
Carbohydrate 61g (of which sugars 10g)
Serve with a large pile of mixed salad leaves.
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