Greek·non-vegetarian·medium

Stuffed Lamb Tomatoes

Name: Stuffed Lamb Tomatoes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 large Tomatoes; Pinch Sugar; 4 tbs Olive Oil; 1 chopped Onion; 2 finely chopped Garlic Clove; 200g Lamb; 1 tbs Cinnamon; 2 tbs chopped Tomato Puree; 50g Rice; 100ml Chicken Stock; 4 tbs Dill; 2 tbs Chopped Parsley; 1 tbs Mint

Stuffed Lamb Tomatoes are a vibrant Greek dish where tender tomatoes cradle a savory filling of spiced lamb, rice, and herbs. The contrast of juicy tomato flesh with the rich, aromatic filling—brightened by a hint of lemon and pine nuts—makes each bite both comforting and refreshing. Roasting caramelizes the tomatoes’ natural sweetness while keeping their skins intact, creating a dish that’s as visually striking as it is delicious. Perfect for a weeknight dinner or a weekend feast, this recipe balances bold flavors and delicate textures with effortless elegance.

75 min(prep 30 + cook 45)

4 servings

320 kcal

4.8

Ingredients

Tomatoes4 large
SugarPinch
Olive Oil4 tbs
Onion1 chopped
Garlic Clove2 finely chopped
Lamb200g
Cinnamon1 tbs
Tomato Puree2 tbs chopped
Rice50g
Chicken Stock100ml
Dill4 tbs
Chopped Parsley2 tbs
Mint1 tbs

Nutrition

320 kcalper serving

Protein24g36%

Carbs15g22%

Fat20g30%

Fiber3g4%

Sugar5g7%

Directions

1
Heat 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 take away the acidity, then place them on a baking tray.
2
Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
3
Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

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