Stuffed Lamb Tomatoes
A Greek-inspired baked dish of hollowed tomatoes filled with spiced lamb, rice, and fresh herbs, finished with a drizzle of olive oil and served with salad and crusty bread.
Steps
- 1
Preheat the oven to 180C (160C fan / gas 4). Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to reduce acidity, then place them on a baking tray.
- 2
Heat 2 tablespoons olive oil in a large frying pan, add the onion and garlic, and gently cook for about 10 minutes until soft but not colored. Add the lamb, cinnamon, and tomato purée, then fry until the meat is browned.
- 3
Add the tomato pulp and juice, the rice, and the stock. Season generously. Bring to the boil, then simmer for 15 minutes or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
- 4
Stuff the tomatoes to the brim, top with their lids, drizzle with 2 tablespoons olive oil, sprinkle 3 tablespoons water into the tray, then bake for 35 minutes. Serve with salad and crusty bread, hot or cold.
