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Cut leftover lamb into 1/2-inch cubes. Preheat oven to 375°F.
Heat oil in large pan. When sizzling, add garlic and onions and cook until transparent. Reduce heat and add lamb, salt, pepper, tomato sauce, and parsley. Simmer and stir for about 10 minutes.
Now place half of the lamb mixture in a 2-quart casserole. On top of this, arrange the zucchini, carrots, and celery. Top this with the rest of the lamb mixture. Sprinkle with cheese and bake for about 1 hour. The vegetables should have made the dish quite juicy. However, if the sauce has dried out, add a bit more water or wine during the last 15 minutes.
Serve with the potatoes of your choice, a tossed salad, and a medium-dry white wine.