What you'll need:
- 4 large beef tomatoes
- 4 tbsp extra virgin olive oil, plus more for drizzling
- 1 white onion, finely chopped
- 2 garlic cloves, finely chopped
- 200g minced lamb
- 2 tbsp tomato puree
- 1 tsp cinnamon
- 50g long grain rice
- 100ml chicken stock (cubes are fine)
- 2 tbsp chopped parsley
- 4 tbsp chopped dill
- 1 tbsp chopped mint
- Pinch of sugar
Time: 45 minutes
Heat your oven to 180C. While you’re waiting for it to heat up, chop the tops off your beef tomatoes, and places them to one side. Being careful not to break the skin, scoop out most of the pulp from inside, and chop the pulp finely while trying to save as much juice as possible. Sprinkle a little sugar into the hollow tomatoes (this helps reduce the acidity), and then stick them on a baking tray.
Sweat down the onion and garlic in 2 tbsp of olive oil in a pan for 10 minutes. Once translucent and softened, add the lamb mince, tomato puree and cinnamon, and fry until the meat is browned. Chuck in the tomato pulp you chopped before, along with the juices, the rice and the stock. Season well with salt and pepper, and then bring to a steady simmer for 15 minutes. Stir regularly, and let the liquid be absorbed by the cooking rice. Leave to cool a little, then stir in the herbs.
Fill the tomatoes to the brim with the lamb and rice mixture, then pop the tops back on. Give them a good drizzle of olive oil, sprinkle a couple of tbsp of water into the baking tray, then bake them for a good 35 minutes. Serve hot, with some crusty bread.
This Lamb Stuffed Tomatoes will go brilliantly with Navarro Lopez ‘Don Aurelio’ Crianza Tempranillo 2013. This Rioja works best when paired with honest, hearty food such as this lamb dish.
There you have it -- an easy recipe for Lamb Stuffed Tomatoes! Delicious!
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