Serves: 8
Total Calories: 81
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.
This Agave-Glazed Lamb and Zucchini Gratin recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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