Yield
4 to 6 servings

How to Make It

Step 1

Sauté onion, garlic, and parsley in butter in a large Dutch oven until tender. Add lamb; brown evenly on all sides. Stir in tomatoes, water, salt, mint flakes, and pepper. Cover and simmer 30 minutes.

Step 2

Brown zucchini slices on both sides in hot oil in a large skillet. Drain on paper towels. Add zucchini to lamb mixture. Cover and simmer 5 minutes or until zucchini is tender.

Step 3

Transfer lamb and zucchini to a warm serving platter, reserving pan liquid in Dutch oven.

Step 4

Skim excess fat from pan liquid; discard fat. Bring pan liquid to a boil; reduce heat, and simmer 5 minutes. Pour sauce over lamb and zucchini.

Oxmoor House Homestyle Recipes

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