Toss 800g diced lamb leg in tablespoon plain flour to and coat well.
In heavy based pan, heat some oil add onion garlic, brown, add lamb and brown. Add 2 cups chicken stock, 1 cup white wine – bring to boil, reduce heat and simmer 1 hour.
Add 2 sliced zucchini cook 10 mins till sauce has thickened. Top with pitted kalamata olives, fetta cubes, fresh mint leaves.