Lamb Stuffed Zucchini With Lemon Sauce
|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)|
|Lemons||2 , juiced|
|Broth||1⁄2 Cup (8 tbs)|
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.