4 Reviews

DH and I made this dish for dinner last night. I never would have thought about pairing lamb and zucchini, but you are right, the flavors go together really well. We thought the dish was delicious, with a nice spicy flavor. I followed all directions as posted except that I took Kittencal's advice and doubled the oregano and added cayenne pepper. I used golden raisins as I had no currants. I also sprinkled fresh grated parmesan cheese and pecorino romano over my individual serving and liked it very much. I would definitely make this recipe again. Thanks for posting! My picture doesnt do the dish justice--sorry it was getting late. Made for ZWT4 Family Picks.

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Dr. Jenny July 04, 2008

This was an amazing meal Sharon - it took some time to prepare but my, was it worth it! This recipe was saved by my mum and my daughter as well! I made it EXACTLY as posted and it worked like a dream......just wonderful, it is so nice to discover a new recipe with robust flavours, and yet so elegant as this! Thanks Sharon - made for ZWT4 - loved it! FT:-)

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French Tart June 18, 2008

A really flavoursome lamb dish. I used dried currants in making this and I added a teaspoon of thyme to the oregano and rosemary. The tomatoes I was using proved to be rather too juicy, so I squeezed some of the juice out before adding them to the pan and then on a whim I added a tablespoon of merlot. I continued to sauté the contents of the pan for about a minute, until the liquid had reduced. Loved blend of flavours, and loved the pine nuts in this. I'll make this again Sharon, and the only change I'll make next time will be to omit the currants: wasn't so keen on them. Thanks for sharing another wonderful recipe!

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bluemoon downunder April 27, 2006

Sharon this is an absolutely wonderful lamb dish! I omitted the pine nuts and adjusted the amounts of the ingredients, it definately needed lots more oregano, I also added in cayenne pepper, this is definaltely a kepper, my DH loved it! thanks Sharon...Kitten:)

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Kittencal@recipezazz March 12, 2006
Lamb in a Greek Way