Lamb stuffed cour­gettes with lemon, pome­gran­ate & co­rian­der

RTÉ Guide - - Interiors -

“I love the tex­ture of the pome­gran­ate seeds, sharp­ness of the lemon and the mild spices in the lamb. You can make the fill­ing a day ahead and the flavours blend to­gether so well”

Serves 4 In­gre­di­ents

1 red onion, finely chopped 2 gar­lic cloves, finely chopped 1 red chilli, chopped

300g minced lamb

3 tb­sps bread­crumbs

2 eggs, beaten

1 tbsp chopped chives

1 to 2 large cour­gettes, sliced into 4cm lengths and hol­lowed out

1 tsp pome­gran­ate mo­lasses 100ml white wine

200ml veg­etable stock

1 lemon, juice

Salt and freshly ground black pep­per

Pome­gran­ate seeds, to gar­nish

Chopped co­rian­der leaves, to gar­nish

Lemon zest, to gar­nish


1 To make the stuff­ing, heat a lit­tle oil in a fry­ing pan and add the onion, sauté un­til soft­ened but not brown. Add the gar­lic and red chilli and cook for 2 min­utes.

2 Leave to cool com­pletely be­fore adding the minced lamb, bread­crumbs and eggs to the mix­ture. Mix in the chives, salt and freshly ground black pep­per.

3 Pre-heat the oven, to 180°C/fan 160°C/gas 4. Place the hol­lowed cour­gettes into a gratin dish and stuff the lamb mix­ture into each cour­gette piece.

4 Com­bine the pome­gran­ate mo­lasses, white wine, veg­etable stock and lemon juice to­gether and pour into the gratin dish.

5 Bake for about 30 to 40 min­utes un­til the lamb is cooked and the cour­gettes are soft. Sprin­kle over the pome­gran­ate seeds and co­rian­der leaves and lemon zest. Serve with herby lemon cous­cous or mil­let.

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