Agave-Glazed Lamb and Zucchini Gratin

Serves: 8

   8 kosher lamb rib chops
   Salt and ground pepper, to taste
   4 tablespoons olive oil, divided
   3 cups diced onions
   3 cups diced zucchini
   2 cups diced fresh tomatoes
   4 tablespoons chopped fresh mint leaves, divided
   2/3 cup agave
   2 teaspoons ground cumin
   1 teaspoon minced garlic
   1/4 teaspoon salt
   Pepper, to taste

Agave-Glazed Lamb and Zucchini Gratin is from the Cook'n with Agave collection.

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.