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… [
- 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.
Toss the meat with the garlic salt, pepper, and a splash of olive oil and let this marinate for 30 minutes or so.
Heat your oven to 450 and quickly roast the meat just until nicely browned.
Now heat a pan over a high heat, add a couple of tablespoons of oil and sear the zucchini cubes until browning in places.
Finally, add the cooked meat followed by the wine and the basil. Toss until the basil is wilted and serve immediately.