Recipes+
Ingredients
Method
1.Preheat oven to hot, 200°C (180°C fan-forced). Grease 4 x 1 1/2-cup ovenproof dishes. Place on a baking tray.
2.Heat oil in a frying pan over moderately high heat. Toss lamb in flour to lightly coat.
3.Cook lamb, in batches, 5 minutes each batch, or until browned. Transfer to a plate.
4.Add onion, garlic and zucchini to pan: cook, stirring, 5 minutes, or until softened. Stir in stock; bring to the boil. Return lamb to pan; stir to combine. Remove from heat. Spoon into prepared dishes.
5.Combine breadcrumbs, parmesan and feta in a large bowl.
6.Spoon breadcrumb mixture over lamb in dishes. Bake 10 minutes, or until golden brown. Top with parsley. Serve with salad.
Panko are Japanese dried breadcrumbs. They’re available from the Asian food aisle of supermarkets and Asian groceries. If unavailable, you can use packaged dried breadcrumbs. Colour and texture will vary.
Note
