Posted in Recipes

Lamb with Zucchini and Basil

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In the last few months, our local selection of lamb has gone beyond just legs and chops and many different cuts have become available. Today, I bought a large bag of frozen, bone-in pieces that will make me a fair number of meals. For my first use, I decided to prepare some using Basil. This is not as common a pairing as, say, lamb and mint, or lamb and rosemary, but the Basil I had on hand was top quality and I thought it would work nicely here, especially with zucchini as the vegetable quotient… [

The Ingredients

  • 3/4lb cubed Lamb;
  • 1 small Zucchini cut into large dice;
  • 1 small bunch of fresh Basil;
  • 1 tsp. Garlic Puree;
  • 2 Tbsp. White Wine;
  • 1 pinch each Garlic Salt and Black Pepper;
  • Olive Oil.

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Toss the meat with the garlic salt, pepper, and a splash of olive oil and let this marinate for 30 minutes or so.


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Heat your oven to 450 and quickly roast the meat just until nicely browned.


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Now heat a pan over a high heat, add a couple of tablespoons of oil and sear the zucchini cubes until browning in places.


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Finally, add the cooked meat followed by the wine and the basil. Toss until the basil is wilted and serve immediately.

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