Greek Lamb With Zucchini

• 1 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 2 tablespoons butter or margarine
• 2 pounds boneless leg of lamb, cubed
• 1 (14 1/2-ounce) can tomatoes, undrained and chopped
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon dried mint flakes
• 1/8 teaspoon pepper
• 1 1/2 pounds zucchini, cut into 1/2-inch-thick slices
• 2 tablespoons olive oil

1. Saute onion, garlic, and parsley in butter in a large Dutch oven until tender. Add lamb; brown evenly on all sides. Stir in tomatoes, water, salt, mint flakes, and pepper. Cover and simmer 30 minutes.
2. Brown zucchini slices on both sides in hot oil in a large skillet. Drain on paper towels. Add zucchini to lamb mixture. Cover and simmer 5 minutes or until zucchini is tender.
3. Transfer lamb and zucchini to a warm serving platter, reserving pan liquid in Dutch oven.
4. Skim excess fat from pan liquid; discard fat. Bring pan liquid to a boil; reduce heat, and simmer 5 minutes. Pour sauce over lamb and zucchini.

onion, clove garlic, parsley, butter, lamb, tomatoes, water, salt, mint flakes, pepper, zucchini, olive oil

Taken from www.myrecipes.com/recipe/greek-lamb-with-zucchini (may not work)