Mediterranean zucchini rolls with spiced lamb, lemon pearl barley, and warm tomato pine nut sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking sheet with parchment paper. Combine the pearl barley with 480 ml (2 cups) water or broth and a pinch of salt in a saucepan; bring to a boil, lower the heat, and cook covered for 25-30 minutes until tender.

2. 2

   While the barley cooks, place the zucchini slices on the baking sheet, brush them with 1 tbsp olive oil, and sprinkle with a pinch of salt. Bake for 8 minutes at 200 °C / 400 °F, just until pliable. Set aside.

3. 3

   Heat 1 tbsp olive oil in a skillet over medium heat. Add half of the chopped onion and 2 chopped garlic cloves; cook for 3-4 minutes until softened.

4. 4

   Add the ground lamb, 1 tsp cumin, 1/2 tsp oregano, the ground cinnamon, half of the black pepper, and a pinch of salt. Cook for 6-8 minutes, breaking up the meat, until browned and fully cooked.

5. 5

   Turn off the heat and stir half of the parsley, half of the mint, and 1 tsp lemon zest into the filling. Let it cool for 5 minutes.

6. 6

   For the sauce, heat the remaining 1 tbsp olive oil in another skillet or saucepan. Add the remaining onion and 1 chopped garlic clove; cook for 3 minutes. Pour in the white wine and let it reduce for 1 minute.

7. 7

   Add the crushed tomatoes, 1/2 tsp oregano, the remaining 1/2 tsp cumin, a pinch of salt, and the rest of the black pepper. Simmer the sauce for 12-15 minutes over medium-low heat until thickened. Stir in the toasted pine nuts and turn off the heat.

8. 8

   Drain the barley if needed. Toss it with 1 tbsp lemon juice, the remaining lemon zest, 1 tbsp chopped parsley, 1 tbsp chopped mint, and a pinch of salt.

9. 9

   Shape the rolls by placing 1-2 tablespoons of lamb filling on one end of each zucchini slice and rolling carefully. If any slice is narrow, slightly overlap two slices.

10. 10

    Arrange the rolls in a baking dish with a little sauce on the bottom. Spoon 3-4 more tablespoons of sauce over the top and bake for 10 minutes at 190 °C / 375 °F to meld the flavors.

11. 11

    Serve a bed of lemon barley on each plate, top with the zucchini rolls, spoon over the warm tomato pine nut sauce, and finish with crumbled feta, the remaining parsley, and the remaining mint.