Lamb with zucchini and tomatoes

Ingredients for 3 servings:

• 1.4 kg lamb chop(s) (boneless approx. 800 g)
• 1 onion(s), diced
• 1 garlic clove(s), diced
• 400 g tomatoes, chopped, from the can
• 250 g zucchini, sliced
• Olive oil or butter for frying
• 4 tbsp Ouzo or Metaxa
• 2 tsp sugar
• Rosemary, dried
• 1 tsp thyme, dried or, if fresh, 2 tbsp chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Greek recipe

Season the lamb chops with pepper. Heat oil or butter in a pan and sear the meat until nicely browned on both sides, then transfer to a saucepan. Sauté the onions and garlic cloves in a pan (or the same pan) and deglaze with ouzo or Metaxa. Add the mixture to the meat, along with the tomatoes, zucchini, and spices. Season with salt and simmer gently for about 30-50 minutes, depending on how well done you like it (we like it well done, so we cooked it for 50 minutes). Stir occasionally, turning the meat over if necessary. If the sauce gets too thick, add a little water; if too thin, thicken with a sauce thickener. We served it with mashed potatoes.