Recipe: “Lamb Boats”

Ingredients 

-1lb ground lamb

-8 zucchini (or 4 bell peppers)

-1 tablespoon grapeseed oil

-2 tablespoons sherry vinegar 

-2 tablespoons olive oil

-2 cloves of garlic, minced

-1 onion, minced

-1 bell pepper, cored, seeded and minced

-1 ½ cups diced mushrooms 

-1 cup large cherry tomatoes, diced

-3 tablespoons of za’atar spice

-½ cup of feta cheese

-1 cup cooked brown rice

Directions 

-Preheat the oven to 375 degrees.

-Cut the zucchini into boats--Begin by cutting in half, lengthwise. Then use a sharp knife or a peeler to create a hollow down the center of each zucchini. Sprinkle with sea salt and set aside to sweat. (Can also be made with bell peppers, as pictured)

-Prepare the brown rice according to package directions. Set aside.

-Place a large skillet on the stovetop over medium heat with grapeseed oil. Add ground lamb, and salt and pepper. Cook for 10 minutes (or until cooked through) and set aside in a bowl.   

-To the same pan, add sherry vinegar, onions, garlic, mushroom and bell pepper. Add za’atar seasoning. Cook until onions are see through, and last add the rice and tomatoes. Cook another 5 minutes, adding salt and pepper. Remove from heat and let cool.

-Prepare a baker pan with the zucchini boats. Pour 1 ¼ cups of water into the baking dish to help steam the boats. Spoon fill the boats with the filling and put into the oven. Bake for 40 minutes, then pull out to sprinkle feta on top. Bake for another few minutes, until the cheese is melted. Serve right away!

Pictured is our bell pepper variation!