Stuffed Cucumber
14 ingredients
2 steps
Ingredients
- 1 tbsp oil
- 7 oz ground lamb
- 1 None small onion, peeled and finely diced
- 1 clove garlic, peeled and finely diced
- 1/2 lb carrots, peeled and diced
- 1 None zucchini, diced
- 3/4 cup vegetable stock
- 2 sprigs fresh thyme, finely chopped
- 2 sprigs fresh rosemary, finely chopped
- 2 sprigs fresh sage, finely chopped
- 1 pinch sweet paprika
- 2 None cucumbers, halved then halved again lengthways and seeds scraped out
- 3 oz feta cheese, crumbled
- None None sliced baguette, to serve
Directions
-
1Preheat the oven to 400°F. Heat the oil in a frying pan and brown the lamb. Season then remove from the pan. Add the onion, garlic, carrots and zucchini to the pan and saute for 2 mins. Add 1/3 cup stock, bring to a boil and simmer for 5 mins. Stir in the herbs and paprika. Season then add the ground lamb back into the pan.
-
2Pour the remaining stock into a roasting pan. Add the cucumbers and ground lamb mixture. Sprinkle with the feta cheese. Bake for 25-30 mins, until browned. Serve with sliced baguette.
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