Greek Lamb and Zucchini Skillet

Ingredients

• 170 g ground lamb, about 15% fat
• 1 tsp olive oil
• 100 g zucchini, grated and squeezed dry
• 1 carrot, grated
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 100 ml gluten-free beef stock
• 20 g unsweetened dried cranberries, chopped
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tbsp fresh mint, chopped
• 0.35 tsp salt
• 0.125 tsp black pepper

Method

1. Season lamb with salt and pepper; press into a broad patty and brown deeply.4 min timer
2. Break lamb into crisp-edged pieces; lift out, leaving browned bits behind.2 min timer
3. Soften shallot and garlic, then add carrot, zucchini, oregano and cranberries.3 min timer
4. Pour in stock and vinegar; scrape pan and reduce until thick and clingy.6 min timer
5. Return lamb, toss to coat, and finish with fresh mint.1 min timer