Mediterranean Zucchini Crowns with Thyme Lamb, Lemon Barley and Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray or baking dish with parchment paper. Cut the zucchini into thick 4 cm / 1.5 in rings and, using a small spoon, hollow them out while leaving a firm base and border. Finely chop the removed flesh.

2. 2

   In a skillet over medium heat, warm 1 tbsp / 15 ml olive oil. Sauté half of the red onion, 2 garlic cloves, and the chopped zucchini flesh for 4 to 5 minutes, until softened.

3. 3

   Transfer the sautéed mixture to a bowl and combine it with the ground lamb, half of the parsley, the thyme, cumin, 1/2 tsp sweet paprika, red pepper flakes if using, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Mix until evenly combined.

4. 4

   Stuff the zucchini rings with the lamb mixture, pressing gently so they hold their shape. Place them on the prepared tray and brush them with 1 tbsp / 15 ml olive oil.

5. 5

   Bake for 22 to 25 minutes at 220 °C / 425 °F, until the lamb is fully cooked and the tops are nicely golden.

6. 6

   Meanwhile, make the barley. In a saucepan, combine the pearled barley with the vegetable broth or water and a pinch of salt. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes until tender. Drain if needed and toss with the lemon zest, 1 tbsp lemon juice, 1 tbsp / 15 ml olive oil, and the remaining parsley.

7. 7

   For the sauce, place the roasted red peppers, remaining red onion, 2 garlic cloves, green olives, remaining 1/2 tsp sweet paprika, the rest of the olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a blender or with an immersion blender. Blend until thick and silky.

8. 8

   If you prefer the sauce warm, pour it into a small saucepan and heat it for 2 to 3 minutes over low heat, without letting it boil.

9. 9

   To serve, spoon the lemon barley onto plates, set the stuffed zucchini crowns on top, and add the roasted pepper sauce around them. Finish with dollops of plain Greek yogurt and serve right away.