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December 6, 2018

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

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Recipe Provided By
"Two Purple Figs"
Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Servings

4

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

Ingredients

Lamb

  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 3 cloves garlic, finely minced
  • 1-1/2 pounds ground American Lamb
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 1 teaspoon allspice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup minced fresh parsley

Zucchini

  • 8 small green zucchinis, halved
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1 tablespoon olive oil

Tomato Garlic Yogurt Sauce

  • 3 cloves garlic
  • 1/2 cup canned diced tomatoes
  • 1 tablespoon olive oil
  • 2 cups Greek yogurt (any fat concentration)
  • 1 cup veggie stock or water
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh parsley minced
  • 1 tablespoon fresh oregano minced (optional)

 

  • 3 cups cooked buttery fluffy rice
  • Toasted baguette

Directions

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.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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