Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 500 grams boneless lamb shoulder with 1 tablespoon olive oil, 2 tablespoons harissa paste, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, ensuring the lamb is well coated.

2. 2

   Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat until shimmering, then add the marinated lamb in a single layer and sear for 3-4 minutes per side until browned, then remove the lamb from the skillet and set aside.

3. 3

   Add the remaining 1 tablespoon olive oil to the same skillet, then add 1 large red onion and 2 bell peppers, sautéing for 5-7 minutes until they begin to soften.

4. 4

   Stir in 1 medium zucchini and 3 minced cloves of garlic, continuing to cook for another 3-4 minutes until the zucchini is tender-crisp.

5. 5

   Return the seared lamb to the skillet with the vegetables and pour in 2 tablespoons fresh lemon juice, stirring well to combine all ingredients and scrape up any browned bits from the bottom of the pan.

6. 6

   Cook for an additional 2 minutes to allow the flavors to meld and the lemon juice to reduce slightly.

7. 7

   Remove the skillet from the heat, sprinkle with 1/4 cup fresh chopped parsley and 50 grams crumbled feta cheese before serving immediately.