- 500g pack lamb mince, or ask your butcher for minced lamb shoulder
- 1 ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp cumin seeds
- 4 garlic cloves, grated
- 500ml lamb stock
- 75g manzanilla olives, pitted and sliced
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 green chilli, sliced
- 1 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 3 large courgettes, halved lengthways and seeds removed
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 150g goat's cheese
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.
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.
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.
CourgettesFrom the same family as squash and melon, courgettes should be firm with dark green, unblemished skin. Look out for round and lighter green varieties at farmers' markets.