GreekMain course
Stuffed Lamb Tomatoes
These stuffed tomatoes are filled with a savory mix of ground lamb, rice, and fresh herbs, all seasoned with warm cinnamon. You'll start by hollowing out the tomatoes and cooking the lamb filling on the stovetop until the rice is tender. Once stuffed, they bake until heated through and ready to serve, hot or cold. It's a straightforward dish that works well with a simple salad and some crusty bread.
19 minServes 4
Method
4 steps · 19 min total
- 01
Prep the Tomatoes
Preheat your oven to 180°C/160°C fan/gas 4. Slice the tops off the 4 large tomatoes and set them aside. Using a teaspoon, carefully scoop out most of the pulp, making sure not to pierce the skin; finely chop the removed pulp, reserving any juices. Sprinkle a pinch of sugar inside each tomato to balance their acidity, then arrange them on a baking tray. - 02
Sauté Lamb and Aromatics
Heat 2 tablespoons olive oil in a large frying pan, then add the chopped onion and finely chopped garlic, cooking gently for about 10 minutes until they're soft but not colored. Stir in the lamb, cinnamon, and tomato purée, increasing the heat to brown the meat. Once the lamb is browned, pour in the reserved tomato pulp and juice, the rice, and the chicken stock, seasoning generously.
