225g (8oz) Lean lamb neck fillet or lamb leg steaks For the chunky yoghurt dollop |
| Energy (kcal) | 372 | ||
| Protein | 28.9 | ||
| Carbohydrate (g) | 15.5 | ||
| Iron (mg) | 7.4 | ||
| Total fat (g) | 21.5 | ||
| Saturated (g) | 10.2 | ||
| Unsaturated (g) | 8.5 |
Firstly make the chunky yoghurt dollop - mix together the yoghurt with the cucumber, spring onions, chilli powder and mint.
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 and lemon juice and rind to wok.
Remove from the heat and stir through the baby spinach leaves.
Pile the mixture into flour tortillas, spoon over a large spoonful of chunky yoghurt dollop, roll up and serve with a large pile of mixed salad leaves.
