lamb medallions on zucchini pancakes (serves 4)   2¼ pounds (1kg) lamb loin 12 oz. (350 g) zucchini, grated 1 carrot, grated 1 egg white 3 tablespoons Parmesan cheese, freshly grated 2 tablespoons wholewheat flour 2 garlic clove, finely chopped ¼ teaspoon salt black pepper, freshly ground 1 tablespoon vegetable oil 3 tablespoons chopped chives as garnish 1. Cut the loin into 8 equal slices. Place each slices between plastic wrap and pound to about ¼ inch (5 mm.) thickness. Set aside. 2. Combine all the pancake ingredients except the oil in a bowl and mix well. Heat the oil in a large frying pan over medium heat. Drop the mixture into the pan forming 4 pancakes. Fry the pancakes until lightly browned, about 3 minutes on each side. Remove to a platter and keep warm. Cook four more pancakes the same way. 3. Increase the heat to high. Add the medallions and cook for about 2 minutes on each side. 4. Divide the pancakes onto 4 plates and top each pancake with medallion. Sprinkle with chopped chives and serve immediately. back