Tomatoes Stuffed With Lamb and Pine Nuts

Total Time
30mins
Prep 10 mins
Cook 20 mins

I make these as an accompaniment to my Barbecue Lamb on Mediterranean Salad, see recipe #287541. They are tasty and easy - and look great.

Ingredients Nutrition

Directions

  1. Cut the tops off the tomatoes to form the lids, and set to one side. Carefully scoop out the seeds and jelly of the tomatoes with a teaspoon and set aside.
  2. Heat up the oil in a smallish saucepan. Add the onion and cook until translucent. Add the garlic and cook a further minute.
  3. Add the lamb mince and cook until lightly browned.
  4. Add the pine-nuts, reserved tomato flesh and breadcrumbs. Cook a further minute or 2 until the mixture is well combined. Add some water to the mixture if it’s cooking too quickly.
  5. Place the tomatoes in shallow baking dish. Spoon the lamb mixture into each tomato, ensuring that they're firmly stuffed.
  6. Place the lids on top of the tomatoes and push down on top of the mixture.
  7. Cover with foil and bake in a moderate oven for 20-30 minutes.