Lamb stew with greek vegetables

Years ago, in a small tavern almost overlooking the sea in Crete, there was a chef who prepared this wonderful lamb stew, rich in aromas and flavor.

Extricating with my limited knowledge of greek and very gestures, I managed to take note of the recipe and repeat it at home.
The scent of the sea air that blows from the Aegean, the magic of the Cretan sun, is missing, but even in my kitchen in the Alps, the result is more than excellent.

The original recipe prescribed lamb cut into pieces with the bone still attached.
To make eating at table easier, I used an already boned lamb stew; and the napkins thank!

Here's the recipe, from the ingredients to the table.

Ingredients:

Preparation:

Put the lamb in a large pan and season with the spices, the peeled and slightly crushed garlic with the back of a knife, the chopped onion, the lemon peel (very little) and the juice of a lemon.
Add the olive oil and mix everything.

Preheat the oven (static) to 180 °.
Add the peeled potatoes and cut into wedges (see note) and bake, covered with aluminum foil, at 180 ° (static) for about an hour.

While the meat is cooking, clean and cut the zucchini in four for the long and then to the logs.
Keep them aside.

After the first cooking phase, remove the baking sheet, mix everything, add the courgettes and mix again.
Cover with aluminum and continue cooking at 180 ° for another hour.

After this time, remove from the oven, remove the aluminum and check the cooking.
If it turns out to be too much cooking, place the pan in the oven, uncovered, another ten minutes to eliminate excess humidity.

Leave to stand out of the oven for a few minutes and then bring to the table and serve directly from the pan.

Even simple bread is enough to accompany this dish which, given the variety of ingredients, is already complete in itself.

Buon appetito!

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• Use salt without too much parsimony or vegetables will remain insipid.
• It can be served, as well as accompanied by simple slices of bread, with a rice Pilaf or a couscous.
• If it should advance, it can safely be stored in the freezer for a couple of months.
• Potato: Wanting to cook the potatoes into wedges for three or four minutes in boiling salted water and then add them together with the zucchini.

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