Lamb Blocks With Summer Squash

• 4 lamb shoulder or hip blocks (about 1 1/2-inches thick))
• 1 1/2 Tbsp. olive or salad oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced or pressed
• 1 tsp. salt
• 1/2 tsp. dried oregano leaves
• 1/8 tsp. pepper
• 1 c. chicken broth (homemade or canned)
• 2 each: medium zucchini and crookneck squash, sliced about 1/2-inch thick
• 2 eggs
• 1 tsp. cornstarch
• 2 Tbsp. lemon juice
• 2 green onions, thinly sliced

1. Brown lamb blocks well on both sides in heated oil in a large, deep frying pan or Dutch oven.
2. Add onion, garlic, salt, oregano, pepper and broth.
3. Bring to boiling.
4. Cover and reduce heat. Simmer until lamb is very tender, 10 to 12 minutes.
5. Using a slotted spoon, transfer lamb and vegetables to a warm serving dish.
6. Keep warm.

lamb shoulder, olive, onion, garlic, salt, oregano, pepper, chicken broth, zucchini, eggs, cornstarch, lemon juice, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513835 (may not work)