350 g (about 3/4 lb) Québec lamb shoulder, boneless, cut into thin strips
Salt and pepper, to taste
1 small red onion, sliced
2 bell peppers of assorted colors, cut into strips
1 small zucchini, cut into half‑moons
1 tbsp (15 ml) chopped garlic
1 tsp (5 ml) dried oregano
½ lemon (zest and juice)
½ cup (125 ml) chicken broth
2 tbsp (30 ml) chopped fresh parsley
1 cup (250 ml) crumbled feta
Preparation
In a large pot of boiling salted water, cook the pasta until al dente. Drain.
Meanwhile, heat half of the oil in a large skillet over medium‑high heat. Sear a few strips of lamb at a time for 1 to 2 minutes per side. Season with salt and pepper. Transfer to a plate and set aside.
In the same skillet, heat the remaining oil over medium heat. Cook the onion, bell peppers, and zucchini for 3 to 4 minutes.
Add the garlic, oregano, and the lemon zest and juice. Cook for 1 minute, stirring.
Return the lamb strips to the skillet. Pour in the broth. Bring to a boil, then simmer for 2 to 3 minutes over medium‑low heat.
Add the pasta, parsley, and feta. Toss gently to combine.
