Lamb, Spinach and Mint Stuffed Cucumbers
Peel the cucumbers, rinse, halve lengthwise and scrape out the seeds with a spoon. Generously season the cucumbers with salt and pepper. Clean and rinse the spinach and blanch 2 minutes in a pot of boiling salted water, remove, drain and let cool slightly. Squeeze to get rid of excess water and chop. Peel the onion and garlic, chop finely and saute in 2 tablespoons of oil until translucent.
Add the ground lamb to the pan and cook until crumbly. In a bowl, mix the yogurt and egg yolks. Chop the mint leaves and set half aside. Grate the lemon zest. Mix all ingredients with the lamb. Stuff 4 cucumber halves with the filling and top with their matching halves. Press firmly and wrap 2 slices of bacon around each of the sandwiched cucumber, secure with toothpicks.
Preheat the oven to 180°C (approximately 350°F).
heat the remaining oil in a large roasting pan and sauté the cucumbers on all sides. Add the wine and roast, basting occasionally with the pan juices until the cucumbers are tender and the filling is cooked through, about 45 minutes.
Meanwhile, peel the potatoes, rinse and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain well. Lift the cucumbers out of the pan and keep warm. Stir the tomato puree into the pan and boil briefly. Serve the stuffed cucumbers with the potatoes and sauce. Garnish with the remaining mint.