Agave-Glazed Lamb and Zucchini Gratin
_ kosher lamb rib chops
Salt and ground pepper, to taste
_ tablespoons olive oil, divided
_ cups diced onions
_ cups diced zucchini
_ cups diced fresh tomatoes
_ tablespoons chopped fresh mint leaves, divided
___ cup agave
_ teaspoons ground cumin
_ teaspoon minced garlic
___ teaspoon salt
Pepper, to taste
Agave-Glazed Lamb and Zucchini Gratin is from the Cook'n with Agave collection.
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Season lamb chops with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Brown chops 5 to 7 minutes on each side; remove from pan and keep warm. Drain fat, leaving any browned bits. Add remaining oil and onion; cook over medium heat until softened. Stir in zucchini and cook until tender-crisp. Stir in tomatoes and 2 tablespoons mint; cook about 1 minute. Meanwhile, in small saucepan, combine agave, remaining mint, cumin, garlic, 1/4 teaspoon salt, and pepper to taste. Cook over low heat until agave is thinned. To serve, spoon vegetable mixture onto a plate, top with lamb chop and drizzle with agave glaze.
TIP: Strictly kosher kitchens should be sure to use certified kosher for Passover products.
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