Greek Lemon Herb Lamb and Zucchini Stir-Fry

Name: Greek Lemon Herb Lamb and Zucchini Stir-Fry
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1¼ lb (560 g) ground lamb, cold or chilled; 2 whole medium zucchini, halved lengthwise, then cut into ¼-inch half-moons; ½ medium (100 g) red onion, thinly sliced; 3 clove (15 g) garlic, minced; 3 tbsp (45 ml) fresh lemon juice; 1 tsp (2 g) lemon zest, finely grated; ⅓ cup (10 g) fresh dill, roughly chopped; ¼ cup (8 g) fresh mint leaves, roughly torn; 2 tbsp (30 ml) extra-virgin olive oil; to taste sea salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A bright, herbaceous stir-fry that captures the flavors of the Mediterranean. Ground lamb is quickly seared with fresh zucchini, then finished with a tangy lemon sauce infused with dill and mint. Ready in under 30 minutes, it's perfect served over rice, pasta, or with crusty bread.

Prep: 12 min
Cook: 15 min
Total: 27 min
Makes: 4 servings

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Steps

Before you start

Have all ingredients prepped and within reach—stir-frying moves quickly
Use ground lamb that is cold or chilled so it browns better rather than steaming
If your pan is smaller than 12 inches, work in two batches to avoid crowding

1
Prep all ingredients
- Cut the zucchini in half lengthwise, then slice into ¼-inch half-moons.
- Thinly slice the red onion.
- Mince the garlic.
- Zest the lemon and juice it to get 3 tablespoons.
- Roughly chop the dill and tear the mint leaves.
- Have everything on a cutting board or in separate bowls—stir-frying happens fast.
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Tip: Slice zucchini no thicker than ¼ inch so it cooks quickly without becoming mushy.
2
Sear the lamb
- Set a large (12-inch) skillet over medium-high heat.
- Add 1 tablespoon of olive oil.
- Once shimmering, add the cold ground lamb in a single layer, breaking it into small bite-sized pieces with a wooden spoon as it cooks.
- Do not stir constantly—let it sit for 1 minute between stirs so the meat develops a brown crust.
- Cook for 5–6 minutes until the lamb is golden brown and cooked through with no pink visible.
- Season with a pinch of sea salt and black pepper.
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Ready when: Lamb is golden brown, crumbly, and no pink remains inside.
Tip: Don't stir the lamb constantly—this prevents browning. Let it sit briefly between stirs to build color and flavor.
3
Add aromatics
- Add the sliced red onion and minced garlic to the pan with the cooked lamb.
- Stir constantly for 1 minute until fragrant and the onion starts to soften slightly.
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Ready when: Garlic becomes fragrant and onion is slightly softened.
4
Stir-fry the zucchini
- Add the remaining 1 tablespoon of olive oil to the pan, then add all the sliced zucchini.
- Toss and stir constantly for 4–5 minutes.
- The zucchini should be tender-crisp with light caramelization on some edges, but still have a little bite to it.
- Do not overcook or it will turn to mush.
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Ready when: Zucchini is tender-crisp with light browning on edges.
Tip: Keep the heat high and stir continuously so zucchini cooks evenly without steaming.
5
Finish with lemon and herbs
- Remove the pan from the heat.
- Stir in the lemon juice, lemon zest, fresh dill, and fresh mint.
- Taste and adjust seasoning with sea salt, black pepper, and a pinch of red pepper flakes if desired.
- Toss everything together gently so the herbs remain bright and fresh.
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Ready when: Herbs are evenly distributed and the dish smells bright and herbal.
Tip: Add the herbs off heat so they stay vibrant green and don't lose their fresh flavor.

Good to know

Tips

Ground lamb has a higher fat content than beef, so it browns beautifully without extra oil. Avoid pressing it down as it cooks—let the pan's heat do the work for deep color and flavor.
This stir-fry is best served immediately while the zucchini is still tender-crisp and the herbs are fresh. Pair it with warm rice, pasta, pita bread, or a simple green salad.
If your lamb is very lean or you prefer more sauce, add 3–4 tablespoons of chicken or vegetable broth to the pan after adding the lemon juice to create a light pan sauce.
For a Greek-style complete meal, serve with tzatziki, crumbled feta cheese, and warm pita bread on the side.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes, stirring occasionally. The dish is best served fresh, as the herbs fade and the zucchini softens with time. Do not freeze, as the texture of the zucchini will degrade.

Substitutions

ground lamb → ground beef or ground pork. Use the same weight. Beef will taste earthier; pork will be milder. Both cook in the same time.
fresh dill → fresh oregano or thyme. Use the same amount. These are more robust herbs, so the flavor will be slightly more savory and less delicate.
fresh mint leaves → fresh parsley or basil. Use the same amount. Parsley adds freshness without anise notes; basil adds sweetness. Both are excellent in this dish.
medium zucchini → summer squash, eggplant, or bell peppers. Cut into similar-sized pieces. All cook in the same time and maintain a pleasant texture when stir-fried.