A little twist on the classic gremolata. The orange adds a wonderful dimension to the flavor of the lamb and the tomatoes. Try it with fresh ginger for an interesting variation.
Meanwhile, heat a large pot of salted water to boiling. Add the zucchini and boil until crisp-tender, about 2 minutes. Remove with a slotted spoon and refresh under cold running water. Reheat the water to boiling, add the beans, and boil until crisp-tender, about 2 minutes. Drain and refresh under cold running water.
Combine all the gremolata ingredients.
Stir the zucchini, beans, and gremolata into the finished stew and heat through. Serve with roasted potatoes or green fettuccine.
© 1998 Joyce Goldstein. All rights reserved.