Courgettes stuffed with goat's cheese & lamb ragout
Browning the mince in these succulent veggies intensifies the flavour, which is lifted by the lemon, mint and goat's cheese
- 500g pack lamb minceor ask your butcher for minced lamb shoulder
- 1 ½ tbsp olive oil
- 1 onionchopped
- 1 tsp cumin seeds
- 4 garlic clovesgrated
- 500ml lamb stock
- 75g manzanilla olivespitted and sliced
- zest 1 lemon
- 1 green chillisliced
- 1 tbsp chopped mint
- 3large courgetteshalved lengthways and seeds removed
- 150g goat's cheese
Nutrition: per serving
- kcal738
- fat55g
- saturates25g
- carbs8g
- sugars6g
- fibre4g
- protein51g
- salt2g
Method
step 1
Heat oven to 200C/180C fan/ gas 6. Put the mince in a frying pan with 1 tbsp oil. Fry over a high heat until the lamb is dark and crisp, about 14 mins. Drain in a colander.
step 2
Return the pan to the heat, add the remaining oil and the onion, and fry until golden brown. Tip in the cumin and garlic, fry for 1 min, then add the mince and stock, and simmer for 20 mins. Add the olives, lemon zest, chilli, mint and some seasoning, and simmer for 5 mins more.
step 3
Sprinkle the courgettes with 1 tbsp flaky sea salt and leave in a colander for 15 mins to draw out a little moisture. Rinse under cold water, pat dry with kitchen paper, then transfer to an ovenproof dish. Fill the courgette halves with the lamb mixture and crumble over the goat’s cheese. Cook in the oven for 20-25 mins until the cheese is golden brown.