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Courgettes Stuffed with Goat’s Cheese and Lamb Ragout

We are at the time of year again when Farmer’s Markets are teeming with beautiful, fresh-from-the fields zucchini. Or perhaps you are lucky enough to have your own patch in your home garden. Either way, here is a dandy use for our deep green favorite. Savory lamb, mixed with all sorts of good things and topped with goat’s cheese, fills the zucchini for a lovely, late summer supper.

Courgettes Stuffed with Goat’s Cheese and Lamb Ragout

1¼ lb. ground lamb
1½ tbs. olive oil, divided
1 onion, chopped
1 tsp. cumin seeds
4 cloves garlic, grated
2 cups lamb or beef stock
2½ oz. olives, roughly chopped (generous ½ cup) [we used Greek]
zest of 1 lemon
1 green chili, deseeded and sliced
1 tbs. chopped fresh mint
3 large zucchini, halved lengthways and seeds removed
5 oz. goat’s cheese

Season the lamb and put in a skillet over medium heat with 1 tbs. oil and cook until no longer pink, about 10 minutes. Drain in a colander and set aside.

Return the pan to the heat and add the remaining oil and the onions. Cook until golden brown, then tip in the cumin and garlic for 1 minute. Add the lamb and the stock, then simmer for 20 minutes. Stir in the olives, lemon zest, chili, and mint, and check seasonings. Cook for 5 minutes.

Heat the oven to 400°F. Meanwhile, sprinkle the zucchini with 1 tbs. of flaky sea salt and leave in a colander for 5 minutes to draw out some of the moisture. Rinse under cold water and pat dry. Transfer to an oven an proof-dish and fill with the lamb mixture. Crumble over the goat’s cheese and bake for 20-25 minutes until the cheese is golden and the zucchini is softened.

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