Lamb Stuffed Tomatoes
Dive into Mediterranean flavors with these tomatoes generously stuffed with cinnamon-scented lamb. Featuring fresh herbs, tender rice, and a slow-cooked finish for an irresistible blend of textures and flavors. Serve hot or cold for an elegant and savory meal.
🛒 Ingredients
4 servings
- 4 large tomatoes
- Pinch of sugar
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- 2 cloves garlic, finely minced
- 7 oz ground lamb
- 1 tablespoon ground cinnamon
- 2 tablespoons tomato paste
- 1/4 cup rice
- 1/2 cup chicken broth
- 4 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- Salt and pepper to taste
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Watch on TikTokDirections
- 1
Preheat the oven to 350°F (320°F for convection). Slice off the tops of the tomatoes and set aside. Scoop out most of the pulp with a teaspoon, being careful not to tear the skin. Finely chop the pulp and reserve the juices. Sprinkle the inside of the tomatoes with sugar and place them on a baking tray.
- 2
Heat 2 tablespoons of olive oil in a skillet. Add the onion and garlic, and cook for 10 minutes until soft. Add the ground lamb, cinnamon, and tomato paste, and brown the meat.
- 3
Pour in the tomato pulp, rice, and chicken broth. Season generously. Bring to a boil and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
- 4
Allow to cool slightly, then stir in the dill, parsley, and mint.
- 5
Fill the tomatoes with the mixture to the rim. Cover with the reserved tomato tops. Drizzle with the remaining 2 tablespoons of olive oil and add 3 tablespoons of water to the tray.
- 6
Bake for 35 minutes. Serve hot or cold with a salad and crusty bread.
💡 Chef's Tip
The dish can be prepared in advance and baked just before serving. Leftovers keep well in the refrigerator and can be enjoyed hot or cold. For a more elegant presentation, lightly peel the base of the tomatoes.
