Lamb and Red-Pepper Fajitas

• 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

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

lamb, soy sauce, sherry, red wine vinegar, mustard, honey, ginger, red bell pepper, olive oil, arugula, scallions, flour tortillas, nonfat yogurt

Taken from cooking.nytimes.com/recipes/2977 (may not work)