Mediterranean Stuffed Vegetables: Duo of Lamb & Ricotta Pine-Nut
A colorful array of onions, zucchini, and peppers with two delicious fillings.
These Mediterranean Stuffed Vegetables are a celebration of summer produce. Whether you prefer the spiced Cumin Lamb filling or the creamy Ricotta and Parmesan vegetarian version, there is something for everyone. This dish pairs perfectly with our Roasted Aubergine Gratin for a full veggie feast, or as a side to our Traditional Leg of Lamb.
The Ingredients
The Meat Stuffing:
- 300g Chopped Lamb Breast
- 1 Carrot & 1 Onion (minced)
- 1 Chilli & 1 tsp Ground Cumin
- Fresh Cilantro & Garlic
The Vegetarian Filling:
- 50g Ricotta & 2 Tbsp Parmesan
- 1 Small Zucchini (minced)
- 1 Tbsp Toasted Pine Nuts
- 1 Egg & Fresh Parsley
Preparation Method
1. Prep the Shells: Peel the onions and boil in salted water for a few minutes until slightly soft. Scoop out the centers with a grapefruit spoon. Repeat with the round zucchini (boil for 2-3 mins). Cut the tops off the mini peppers and remove the seeds. Save all vegetable trimmings to chop into your stuffings!
2. The Vegetarian Stuffing: Sauté minced onions and zucchini flesh in olive oil. Once cooled, mix with ricotta, parmesan, pine nuts, garlic, and the beaten egg. Season generously with salt and pepper.
3. The Lamb Stuffing: Brown the chopped lamb in olive oil. Add the finely diced carrot, onion, garlic, and chili. Simmer for 10 minutes, then finish with cumin and fresh cilantro. For more lamb inspiration, check out our Grilled Lamb & Pumpkin.
4. The Bake: Preheat oven to 210°C. Stuff your vegetables, replace their "lids," and place in a baking dish with a splash of vegetable broth. Bake for 20-30 minutes, basting the vegetables occasionally with the juices to keep them succulent.
Complete Your Mediterranean Table:
- The Bread: Braided Easter Brioche
- The Salad: Zesty Seafood Salad
- The Dessert: Hibiscus Poached Peaches