Roast Lamb with Zucchini

Combine the cheese with 1 teaspoon of thyme, the olives and egg yolks. Press in the garlic. Season with salt and pepper.

Peel and dice the onion.

Rub the meat with salt and pepper. Sear all over in a roasting pan in 2 tablespoons of olive oil. Remove the meat. Fill the cheese mixture into the opening of meat. Return to the roasting pan. Sprinkle with the remaining thyme. Pour in the vegetable stock and add the onion. Simmer in the oven (180°C (approximately 350°F)) for about 70 minutes.

Rinse the zucchini and cut into slices or strips. In the remaining olive oil, simmer for about 5 minutes. Season with salt, pepper and lemon juice.

Remove the lamb from the roasting pan and keep warm.

Pour the gravy through a sieve into a pan, if necessary let simmer.

Mix the cornstarch with a little water until smooth. Add to the sauce, boil and bind. Season with salt and pepper.