20 minutes
30 minutes
4 big and 8 small
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Mighty Lamb Tomatoes
These delicious Scotch Lamb stuffed tomatoes will be a hit with the children.
Ingredients
Cooking Method
-
Preheat the oven to180C / Fan 150C / Gas Mark 4
1 -
Slice the tops off the tomatoes and set aside. Using a teaspoon, scoop out the flesh into a bowl, collecting the juices. Roughly chop the tomato flesh. Leave the tomato shells to drain upside down on kitchen paper.
2 -
Using a non-stick frying pan, cook the minced lamb for 5 minutes or until it browns and becomes crumbly. Mix in the remaining ingredients including the tomato juices and simmer gently for 5 minutes. Add a couple of tablespoons of water if the mixture becomes too dry. It should be quite moist for the rice to absorb and cook.
3 -
Arrange the tomato shells in a roasting pan and generously spoon the filling into each shell. Pop the tops back on and loosely cover with foil.
4 -
Bake for 30 minutes or until the rice is tender.
5
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Serving Suggestion
Serve warm with crusty bread to mop up the tomato juices, crisp slices of cucumber and for the more adventurous some olives and feta.
This recipe is also ideal for using leftover cold roast beef, pork or lamb, finely chopped and added to the saucepan with all the ingredients.
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