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Greek Lamb With Zucchini

Yield 4 to 6 servings


  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons butter or margarine
  • 2 pounds boneless leg of lamb, cubed
  • 1 (14 1/2-ounce) can tomatoes, undrained and chopped
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried mint flakes
  • 1/8 teaspoon pepper
  • 1 1/2 pounds zucchini, cut into 1/2-inch-thick slices
  • 2 tablespoons olive oil

How to Make It

  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.

  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.

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

  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