Recipe by Lorac
Love lamb, hate lamb or haven't tried it before ? Allspice, cayenne, lemon, garlic and dill flavor this easy to make moist stuffing for tomatoes. Try this with rice pilaf and fresh asparagus.
Top Review by Derf
Nice, fairly easy supper. The instructions were easy to follow and complete. The taste of the lamb and the alspice definately came through. Could have done with more ricotta cheese, hardly knew it was there and the dill didn't add or detract from it, just couldn't taste it, the lamb and alspice overpowered it. Overall it was a good everyday recipe and especially good that it did not contain rice for a filler. Definately an all meat stuffing with a good lamb taste, but in need of more of the spices. I would make it again but would strengthen the spices.
- 6 medium ripe tomatoes, about 2 1/2 inch diameter
- 1 1⁄4 lbs ground lamb
- 1⁄2 cup minced onion
- 1 1⁄2 teaspoons sugar
- 3⁄4 teaspoon allspice
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 1⁄4 cup ricotta cheese
- 1 -2 clove garlic, minced
- salt and black pepper
- 3 teaspoons chopped fresh dill
Directions See How It's Made
- Preheat oven to 375°F.
- Remove a thin slice from the top of each tomato.
- Using a grapefruit knife, cut out the centers of the tomatoes, scrape out pulp and seeds, sprinkle insides with salt and turn upside down to drain.
- Place a large non stick skillet over high heat, add lamb and onion, stir breaking up clumps until lamb is barely pink, drain any excess fat.
- Reduce heat to medium low, add sugar, allspice, cayenne, lemon juice and simmer 5 minutes.
- Reduce heat to low add ricotta, garlic, salt and pepper and simmer 3 minutes.
- Remove from heat and stir in dill.
- Stuff tomatoes with lamb mixture and bake 20- 25 minutes.