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Tomatoes filled with delicious Mediterranean lamb flavoured with olives, lemon and herbs. The filling is also perfect as a lamb bolognese served with pasta and sprinkled with grated cheese.
I’m back with another recipe as part of my collaboration with Tasty Easy Lamb – Mediterranean Lamb Stuffed Tomatoes.
I wanted to create a recipe perfect for anyone that’s sticking to their healthy eating resolutions but is in need of something a little different to keep on track. These stuffed tomatoes are filled with a delicious lamb mince, packed with Mediterranean flavours including olives, lemon and oregano. I’ve also drifted into the Middle East and used a little sumac as it’s a flavour I absolutely love. However, don’t worry if it’s not something you have in your spice drawer (or wherever you keep your spices) as this recipe is still delicious without it.
Not only are these stuffed tomatoes low in calories (less that 350 in each one), they’re also free from the UK top 14 allergens so a fantastic choice for many people with food allergies. The’re delicious served with a salad, or as part of a Mediterranean tapas feast with olives, hummus and toasted pitta bread.
The filling also makes a delicious lamb bolognese sauce served with pasta. All you need to do is switch the tomatoes added during cooking with a can of chopped tomatoes instead.
Mediterranean Lamb Stuffed Tomatoes
INGREDIENTS
- 6 beef tomatoes
- 500 g lamb mince
- 1 small red onion
- ½ tbsp olive oil
- 1 tsp dried oregano
- 1 tsp sumac
- Zest of 1 lemon
- 150 g pitted mixed olives
- 1 heaped tbsp tomato purée
- Salt
INSTRUCTIONS
- Pre-heat your oven to 200°C/180°C fan.
- Peel and finely chop the red onion. Cut the tops off the beef tomatoes and then scoop out the insides - This is easiest if you cut around the edge with a sharp knife and then scoop out the middle with a tablespoon.Roughly chop the insides that have been scooped out from the tomatoes.
- Heat the olive oil in a large pan. Add the onion and fry for a minute. Add the lamb mince and then cook until browned. Add the chopped insides from the tomatoes, oregano (1 tsp), sumac (1 tsp), olives (150g) and tomato purée (1 heaped tbsp).
- Bring to the boil and then simmer for 5 minutes until the sauce has thickened. While the lamb is simmering, finely grate the zest from the lemon. Once the sauce has thickened, stir in the lemon zest and season with salt.
- Place the scooped out tomatoes into a baking tray and divide the lamb mixture between the six tomatoes. Put the tops of the tomatoes on top and bake roast for 15-20 minutes until the tomatoes are soft and the skin is just starting to split. Remove them from the oven and serve.
NOTES
NUTRITIONAL INFORMATION
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Gluten-Free
- Egg-Free
- Dairy-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Sulphur Dioxide & Sulphite-Free
- Fish-Free
- Crustacean-Free
- Mollusc-Free
- Celery-Free
- Mustard-Free
- Lupin-Free
Mary McLeod says
Really easy recipe and very tasty.
The Sumac spice is a little different and worth try’s no.
Charlotte Oates says
Thanks Mary, I’m glad you enjoyed them.