use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Lamb with courgettes

  • Cooking time1 hour 40 minutes
  • Prep time15 minutes
  • Servings4 portions
recipe image Lamb with courgettes


  • 1200 g suckling lamb (suitable for cooking in a saucepan) cut into pieces
  • 1000 g courgettes
  • 1 large onion
  • 1 small bunch parsley
  • 50 ml white wine
  • 300 ml hot meat stock
  • 2 large eggs
  • 2 lemons
  • 2-3 allspice berries
  • ¼ tsp oregano
  • 1 tsp cornflour
  • 100 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
  • Freshly ground pepper
  • Salt


      1. Heat 30 ml olive oil in a large frying pan and brown the meat on all sides.
      2. Heat 30 ml olive oil in a large saucepan and sauté the onion and garlic. Add the meat and then the wine.
      3. Add the allspice, oregano and stock. Season with salt and pepper and simmer for 1 hour and 15 minutes.
      4. Cut the courgettes down the middle, sauté in the remaining olive oil and add to the saucepan.
      5. Add the parsley (finely chopped) and give the pan a shake. Add more liquid if necessary – the food should remain in about a cupful of liquid.
      6. Simmer gently until the courgettes are tender (about 20-25 minutes).
      7. Take a cupful of liquid from the food to prepare the egg-lemon sauce.
      8. Beat the eggs in a bowl, add the cornflower, the liquid from the food, and the lemon juice.
      9. Pour the sauce over the food and mix by giving the pan a shake before serving.
      - You can also make this dish with chicken.