American Lamb Stuffed Zucchini with Rice in a Tomato Garlic Yogurt Sauce

For the Lamb: Heat a skillet to medium-high heat with oil. Add onion; sauté until soft, about 5 minutes. Add garlic; sauté for another 2 minutes. Add American Lamb, salt, pepper, allspice, oregano and nutmeg; sauté for 8 to 10 minutes until cooked through. Add in fresh parsley; turn off heat. Give the mixture a quick stir; set aside. 

For the Zucchini: Preheat the oven to broil. Hollow the inside of each zucchini boat using a metal spoon just enough to hold in the lamb filling. Season zucchini insides with salt, pepper and oil. Place zucchini on a baking sheet; broil for 8 minutes until tender (but still has a bite to it). Allow to cool when done. Stuff zucchinis with lamb mixture; set aside. 

For the Tomato Garlic Yogurt Sauce: In a deep skillet, heat the oil; sauté the garlic and tomatoes for 3 minutes until fragrant and the tomatoes start to lose most of their moisture. In a large bowl, add yogurt, stock and cornstarch; whisk well until smooth and blended. Season yogurt mixture with salt and pepper. Add the yogurt mixture to the tomato garlic skillet, keeping the heat on medium. Keep whisking the sauce until it starts to simmer, lower the heat and keep simmering the sauce for 10 minutes over low heat. If the sauce is too thick, add 1/4 cup of stock while whisking it. If the sauce is too think, add in another 1/2 cup of Yogurt. Turn off the heat; add parsley and oregano. 

To serve: Pour the Tomato Garlic Yogurt Sauce on the bottom of the serving plate; place stuffed zucchini boats on top drizzling additional Sauce over the zucchini. Serve the zucchini boats with sauce over buttery rice and crusty bread.