Categories: Meats, Lamb 
      Yield: 4 servings 
  
      1 lb Ground raw lamb                     1    Med onion cut in rings 
      1    Large egg                           2 lg Cloves crushed garlic 
      2 tb Bread crumbs                        8 oz Zucchini cut in 1/4" 
  1 1/4 ts Salt                                     Slices 
      1 ts Rosemary                       14 1/2 oz Canned tomatoes 
      1 ds Hot pepper sauce                   16 oz Can sm whole potatoes 
      1 tb Olive oil                                Drained 
  
  Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper sauce 
  in bowl.  Shape into 8 patties.  Heat oil in large skillet over high heat. 
  Add lamb patties and cook about 2 min per side until done as desired. 
  Remove from skillet with slotted spoon.  Add onion and garlic to pan drips. 
  Cook over med heat until onion is golden, stirring occasionally. Stir in 
  zucchini and tomatoes.  Season with remaining salt and rosemary. Cover and 
  simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb 
  patties on top of vegetables. Cover and heat through. Sprinkle with 
  parsley.  Serve.