📖 Instructions

1. First, prep your zucchini: Wash them thoroughly. If using a vegetable peeler, carefully peel long, thin ribbons from the zucchini, creating noodles. If using a spiralizer, follow the manufacturer's instructions; these will be faster. Set aside.
2. Next, let's get cooking that lamb: Pat the lamb slices dry with paper towels. Season generously with salt, pepper, and a little garlic powder. Get a large skillet hot—medium-high heat. Add a tablespoon of olive oil, then the lamb. Sear the lamb for 2-3 minutes per side until nicely browned and almost cooked through. Remove lamb from pan, set aside, and let it rest. Don't overcook!
3. While the lamb rests, make that mint sauce: In a small saucepan, combine the olive oil, minced garlic, and fresh mint. Cook gently for 1-2 minutes, just until fragrant, being careful not to burn the garlic. Stir in the lemon juice and a pinch of salt and pepper. Simmer briefly—like, 30 seconds or so. Remove from heat and set aside.
4. Now for the zoodles: Add the zucchini noodles to the same skillet you cooked the lamb in (no need to clean it; the fond adds amazing flavor!). Sauté over medium heat for 2-3 minutes until slightly tender-crisp. You want them still with a bit of bite. They should still have some color; don't overcook them. Add a splash of water if they seem too dry.
5. Almost there! Toss everything together: Add the rested lamb to the skillet with the zoodles. Pour the mint sauce over everything, gently tossing to coat the zucchini and lamb evenly. Heat through for another minute or so, just to warm the lamb and combine all the flavors. Taste, and if needed, add a tiny bit more salt or pepper. Maybe even a squirt of lemon.
6. Finally, time to enjoy: Serve immediately! Garnish with extra mint, a sprinkle of feta (optional, but delish!), or a drizzle of olive oil, if you're feelin' fancy. I added some toasted pine nuts; it was *amazing*. Enjoy your healthy and delicious meal! Don't forget a nice glass of chilled sauvignon blanc!