Heat up a good amount of olive oil over a medium heat, add the 2 garlic cloves and the thyme.
Season the lamb with salt and pepper and pan fry for 3-4 minutes on each side.
Meanwhile, cut the confit lemon skin into small lozenges or cubes and add to the pan with the pitted green olives.Rest the meat for 2 minutes on a wire rack covered with a thin foil.
Prepare the zucchini
Cut the zucchini into 8-10 mm slices.
Dégorge the zucchini, sprinkle with sea salt and let them ‘sweat’ for 30 minutes.Pat the zucchini slices dry with a kitchen towel.
Coat the zucchini slices with a thin layer of corn starch.
Heat olive oil in a large sauté pan and add the zucchini slices.Shallow fry them in small batches for 2-3 minutes on each side until golden brown.Drain on kitchen paper, season with salt and pepper and keep them hot.
Arrange all cooked ingredients on a plate. Spoon the green olives and lemon confit around the plate, sprinkle toasted pine nut seeds and finish with fresh coriander and the garlic cream sauce.