Stuffed Cucumber

• 1 tbsp oil
• 7 oz ground lamb
• 1 None small onion, peeled and finely diced
• 1 clove garlic, peeled and finely diced
• 1/2 lb carrots, peeled and diced
• 1 None zucchini, diced
• 3/4 cup vegetable stock
• 2 sprigs fresh thyme, finely chopped
• 2 sprigs fresh rosemary, finely chopped
• 2 sprigs fresh sage, finely chopped
• 1 pinch sweet paprika
• 2 None cucumbers, halved then halved again lengthways and seeds scraped out
• 3 oz feta cheese, crumbled
• None None sliced baguette, to serve

1. Preheat the oven to 400u0b0F. Heat the oil in a frying pan and brown the lamb. Season then remove from the pan. Add the onion, garlic, carrots and zucchini to the pan and saute for 2 mins. Add 1/3 cup stock, bring to a boil and simmer for 5 mins. Stir in the herbs and paprika. Season then add the ground lamb back into the pan.
2. Pour the remaining stock into a roasting pan. Add the cucumbers and ground lamb mixture. Sprinkle with the feta cheese. Bake for 25-30 mins, until browned. Serve with sliced baguette.

oil, ground lamb, onion, clove garlic, carrots, zucchini, vegetable stock, thyme, rosemary, sage, sweet paprika, cucumbers, feta cheese, baguette

Taken from recipes-plus.com/api/v2.0/recipes/16173 (may not work)