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Lamb Stuffed Zucchini With Lemon Sauce

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  Straight zucchini 8 Medium
  Ground lamb 1 Pound
  Long grain rice 1⁄2 Cup (8 tbs)
  Onion 1 Small, minced
  Chopped parsley 2 Tablespoon
  Chopped mint 1 Teaspoon
  Water 1 Cup (16 tbs)
  Egg yolks 2
  Lemons 2 , juiced
  Broth 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

1. Remove the ends and scrape the skins off the zucchini. With a corer, scoop out the zucchini center and discard. Soak the zucchini in cold water.
2. Meanwhile, mix meat with rice, onion, parsley, mint, salt, and pepper. Drain zucchini and stuff with meat mixture.
3. Arrange stuffed zucchini in a single layer in a Dutch oven. Add enough water to half cover the zucchini. Bring the water to a boil, reduce heat, and simmer, covered, about 35 minutes.
4. Before serving, beat egg yolks until frothy. Slowly add lemon juice, beating constantly. Add broth, tablespoon by tablespoon, beating constantly. Heat thoroughly, but do not boil. Pour over zucchini.

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Lamb Stuffed Zucchini With Lemon Sauce Recipe