Greek Lamb And Zucchini

With tomatoes and dill.

From the box of J.L. from Westborough, Massachusetts.

Greek Lamb And Zucchini

2 lb. spring lamb
3 lb. zucchini

6 tomatoes
1 onion
1/2 cup dill weed
2 Tbsp. [?]
3/4 cup olive oil

Peel fresh tomato and dice. 1/4 cup olive oil in hot pan–brown lamb–dice lamb–chop onion and brown–add chopped tomato–1/2 cup chopped fresh dill.

20-30 minutes, cooked all together–then take tiny zucchini–dry zucchini–slice zucchini in half–fry zucchini in olive oil, 1/2 minute each side; object to take them out as you put them in, just brown slightly on either side. Put them in a baking pan.

Spoon over zucchini–bake in oven 350 deg. until juice absorbed.

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