Prep. Time 15 - 20 mins
Cooking Time 55 mins
Yields 6 to 8 servings
6 green onions, chopped
3 garlic cloves, finely chopped
2 tbsp (30 ml) olive oil
1 lb (500 g) ground lamb
1/2 cup (125 ml) vegetable juice
2 tbsp (30 ml) Worcestershire sauce
1/3 cup (75 ml) water
1 lb (500 g) lamb (choice of cut), trimmed of fat and thinly sliced
1/2 tsp (2 ml) dried onion flakes
2 zucchini, thinly sliced
Choice dried herbs (Provence herbs, basil, marjoram)
Salt
Freshly ground pepper
3 large tomatoes, thinly sliced
1 1/2 cup (168 g) grated Canadian Emmental cheese
Instructions Preheat oven to 375 °F (190 °C).
In skillet, sauté green onion and garlic in oil for 2 minutes while stirring. Stir in ground lamb and cook until no longer pink, 8 to 10 minutes. Drain off fat. Stir in vegetable juice, Worcestershire sauce and water. Simmer until liquid almost has completely evaporated. Transfer mixture to bowl and reserve.
In same skillet, sauté lamb slices for about 10 minutes, stirring occasionally. Drain off fat. Stir in dried onion flakes. Remove from heat, cover and set aside.
Line bottom of baking dish with ground lamb mixture. Cover with zucchini slices. Season to taste with choice of dried herbs, salt and pepper. Cover with lamb slices mixture and top with tomato slices. Season to taste again. Sprinkle with Canadian Emmental cheese.
Bake for 30 minutes or until cheese is golden. Remove from oven and serve immediately. Serve with Greek salad.
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