Instructions: 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.

Yield: 4 servings (serving size: 1 fajita and 6 tablespoons sauce).

Cucumber-Dill Sauce: Combine all ingredients in a small bowl; stir well.

Cover and chill.

Yield: 1 1/2 cups (serving size: 6 tablespoons).

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