Ingredients
- ½ 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
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Nutritional Information
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Nutritional analysis per serving (2 servings)
737 calories; 32 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 74 grams carbohydrates; 9 grams dietary fiber; 19 grams sugars; 36 grams protein; 77 milligrams cholesterol; 1081 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- 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.
35 minutes
Dining and Cooking