Dos d'agneau aux courgettes sauce tomate


  • 4 slices of lamb (from the back; approximately 150 g-0,33 lbs, each; all fat removed)
  • 400 g (0,88 lbs) zucchini
  • 1 teaspoon salt
  • 1 tablespoon of natural olive oil
  • 2 teaspoons marjoram
  • a pinch of black pepper (freshly ground)
  • wide zucchini strips (for decoration, optional)
Tomato sauce:
  • 1 teaspoon of natural olive oil
  • 2 cloves of garlic (finely chopped)
  • 750 g (1,65 lbs) tomatoes (peeled and seeds removed, diced)
  • 1 teaspoon thyme
  • 1/2 teaspoon marjoram
  • a pinch of black pepper (freshly ground)

After cutting off both ends of the zucchini, roughly grate it. Put the grated zucchini in a strainer placed on a bowl, sprinkle 1/4 teaspoon of salt on top, mix with a spoon, and set aside for 30 minutes.
In the meantime, brush the lamb with olive oil, rub half of the marjoram with your hands and spread it on top, then sprinkle with black pepper. Round each slice by tying its two ends together and keep it in shape with a toothpick (or small skewer).
Turn on the grill of your oven. To prepare the tomato sauce, put the olive oil in a heavy-bottomed pan, set the pan on medium heat and heat the oil. When the oil is hot, add the garlic and saute for 1 minute, then add the tomatoes, thyme, marjoram and black pepper and cook until the tomatoes are pureed (about 10 minutes). After waiting for the sauce to reheat, remove the pan from the heat, transfer the sauce to a bowl and keep it warm.
Sprinkle the remaining salt on top of the meat slices, place the meat under the oven grate and grill for 5 minutes on each side (6 minutes if you want it well done).
In the meantime, press the zucchini grater in the strainer between your hands and your palms so that all the juice is released. Then put it in a pan, add the remaining marjoram, place the pan on medium heat and cook for 3 minutes. Then take the pan off the heat, transfer the mixture to a bowl and keep it warm.
Remove the meat from the grill, transfer it to a serving platter, remove the toothpicks on top, and spoon the pumpkin - marjoram mixture on top of each. Put 2 spoons of tomato sauce in the other bowl on 4 flat plates and place 1 meat slice on each plate with zucchini garnish. Garnish with zucchini strips (optional) and serve with the remaining tomato sauce.


 

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