Lamb Blocks With Summer Squash Recipe

ingredients

4 lamb shoulder or hip blocks, about 1 1/2-inches thick
1 1/2 tablespoon olive oil or salad oil
1 medium onion, thinly sliced
2 cloves garlic, minced or pressed
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon black pepper
1 cup chicken broth, homemade or canned
2 medium zucchini and crookneck squash, sliced about 1/2-inch thick
2 eggs
1 teaspoon cornstarch
2 tablespoons lemon juice
2 green onions, thinly sliced (use part of tops), for garnish

directions

Brown lamb blocks well on both sides in heated oil in a large deep frying pan or Dutch oven.

Add onion, garlic, salt, oregano, pepper and broth. Bring to boiling. Cover and reduce heat. Simmer until lamb is very tender, 1 to 1 1/2 hours.

Add squash. Cover again and simmer until it is just tender, 10 to 12 minutes.

Using a slotted spoon, transfer lamb and vegetables to a warm serving dish. Keep warm.

In a bowl, beat eggs and cornstarch until well combined. Blend in lemon juice. Skim fat from cooking liquid. Slowly add cooking liquid to egg mixture, beating with a whisk until well blended.

Return mixture to a cooking pan and cook over low heat, stirring constantly, just until sauce is thick (do not boil). Taste and add salt, if needed.

Pour sauce over lamb and vegetables. Sprinkle with green onions.

nutrition data

Nutritional data has not been calculated yet.