Lamb in a Greek Way

Name: Lamb in a Greek Way
Yield: 4 portions
Cuisine: Greece
Ingredients: 1 tablespoon chopped fresh mint leaves; ¼ cup dried currants; 1 teaspoon dried oregano; 1 tablespoon chopped fresh rosemary leaves; ¼ cup seasoned bread crumbs, homemade or store-bought; ¼ cup seasoned bread crumbs, homemade or store-bought; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 teaspoon coarse (kosher) salt; 1 tablespoon olive oil; 4 zucchini, about 5 to 6 inches long; ½ cup pine nuts (pignoli); 3 ripe plum tomatoes, chopped; 2 tablespoons minced garlic; 1 pound ground lamb

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Zucchini and lamb were made for each other—especially when seasoned with the spices that epitomize Greek cooking. Garlic, mint, oregano, and rosemary are mixed with pine nuts and currants to spice up the lamb filling, and are all baked together in zucchini shells.

Ingredients

4 zucchini, about 5 to 6 inches long
1 teaspoon coarse (kosher) salt
1 tablespoon

Europe
Greece
Main course
Mediterranean

Method

Trim the ends off the zucchini. Cut the zucchini in half lengthwise; scoop out the pulp, leaving a ¼-inch-thick shell. Set aside the pulp. Sprinkle the interior of the shells with the coarse salt, and lay them, cut side down, on paper towels to drain for 30 minutes.
Preheat the oven to