Amirgan's Garlic Lamb With Zucchini

Garlic lamb with zucchini, tomato and fetta

Serves 4.
This recipe is best made just before serving.

Ingredients
12 lamb cutlets
1/3 cup (80ml) extra virgin olive oil
1 tablespoon finely grated lemon rind
4 cloves garlic, crushed
1 teaspoon cracked black pepper
2 tablespoons fresh oregano leaves
1 medium (150g) brown onion, sliced
4 medium (480g) zucchini, sliced
250g cherry tomatoes, halved
1/3 cup (50g) black olives
100g fetta cheese, crumbled

Method
Combine lamb and half of the oil with rind, half the garlic, pepper and half the oregano in a large bowl. Toss to coat lamb in marinade. Cook cutlets, in batches, on heated oiled grill plate (or grill or barbecue)until browned on both sides and cooked as desired.

Meanwhile, heat remaining oil in a large heavy-based frying pan; cook remaining garlic and onion, stirring, until onion is soft. Add zucchini, cook, stirring, until almost tender. Add tomato; cook until hot. Stir in olives. Sprinkle vegetables with fetta and remaining oregano and serve with lamb cutlets.




Amir Gan Abdullah
Meat and Livestock Australia
Country Repersentative for Thailand, Vietnam and
Cambodia and Techinical Consultant
Mobile: +6019 3173998
Email: amirmla@yahoo.com
www.mla.com.au
www.themainmeal.com.au