Greek-Style Lamb Courgettes
Greek-Style Lamb Courgettes



  • 6 courgettes, halved lengthways
  • 4 tbsp olive oil
  • 500g lamb mince
  • 1 chopped onion
  • 4 chopped garlic cloves
  • 1 tsp ground cinnamon
  • ½ tsp oregano
  • 400g tin of chopped tomatoes
  • 100g sultanas
  • 60g toasted pine nuts
  • Chopped parsley
  • 100g crumbled feta
  • Mint leaves, to serve
  • Hollow out the courgette halves with a spoon, leaving a 1cm-thick shell. Chop the scooped courgette flesh and set aside. Heat 2 tbsp of oil in a pan and fry the lamb mince until crisp, then reduce the heat and add the onion and chopped courgette. Season, cook for 10 mins, then add the cinnamon, oregano and garlic. Stir to combine, then add the tomatoes and simmer for 10 mins or so.
  • Season the lamb mixture and add the sultanas, pine nuts and some chopped parsley. Heat the oven to 200C and place the courgette halves on a baking tray. Stuff with the lamb and tomato mixture, scatter with feta and drizzle with more oil. Bake in the oven for 25 mins, then serve with mint leaves and whatever sides you fancy.
45 mins
3 serving

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