4 tb Olive oil; divided
6 md Zucchini; sliced lengthwise
6 tb Butter, sweet; divided
1 lg Onion, yellow; finely chopt
1    Garlic clove; minced
1 1/2 lb Lamb shoulder, lean & ground
1 1/2 ts Oregano, dried, crumbled
1 ts Salt
3/4 ts Cinnamon, ground
1/4 ts Nutmeg, ground
1/4 ts Pepper, black
4 tb Flour, all purpose
1 1/2 c  Milk
8 oz Feta; crumbled & divided
1    Egg; lightly beaten

In a heavy, 12 inch skillet heat 2 tablespoons of the oil over moderate
heat for 1 minute. Saute the zucchini in batches until lightly browned on
both sides, adding remaining oil as needed. With a slotted spatula transfer
zucchini to a platter lined with paper towels. In the same skillet add 2
tablespoons of the butter over moderate heat. Add onion and garlic and
saute, stirring for 1 minute. Add the lamb, oregano, salt, cinnamon,
mutmeg and pepper. Cook uncovered, stirring occasion- ally, until the lamb
is brown, about 7 minutes. Drain off fat. Heat oven to 350 degrees. In a
small heavy saucepan melt the remaining butter over medium-low heat. Whisk
in the flour and cook, stirring constantly, for 2 minutes. Gradually add
the milk and egg, stirring constantly, until the sauce has thickened–3 to
4 minutes. In a greased, 13 X 9 X 2 inch baking dish arrange half of the
zucchini in an even layer. Top with the lamb mixture and half of the feta
cheese. Cover with the remaining zucchini and feta. Pour the sauce over
all. Bake uncovered until golden and bubbling–50 minutes to 1 hour.