Monday, July 11, 2011

Stuffed Lamb Tomatoes

This is an oldie but a goodie in my book. If you like lamb...these will make you so happy! 

First carve out your tomatoes (like you would for stuffed peppers) and keep the insides. Chop that up, it'll go in with the 'stuffing'. Salt the tomato shells and lie them out in a pyrex dish. Start making the rice on the stove, but use a little less water than usual since you want it half-cooked and sort of dry before it gets added to other things.

In a large (read: deep) skillet heat some olive oil, then add six cloves of minced garlic and about 1/2 cup chopped onion and saute until it is slightly browned. Next add the lamb - about 3/4 lb. to 1 lb. - and cook for about five minutes until it starts to brown. Then add 1/2 cup dry red wine, about half a can of tomato paste and the tomato insides from before.

Meanwhile, preheat the oven to 350 degrees! Don't forget this part - it is sort of important.

Stir the lamb until some of the liquid has evaporated and then add in the rice and about 1/2 - 1 cup more water, depending on how cooked the rice is thus far. Bring this entire mixture to a boil and let it simmer for a few minutes. Finally add in a mixed 2/3 cup of chopped parsley, dill and mint (jar spices are totally acceptable in this recipe, though the fresh mint is really to die for).

Use a slotted spoon and fill the tomato shells. Take the excess liquid and pour it around the tomatoes in the pyrex dish. Drizzle with a touch more olive oil and then cover with foil and bake for about 25 minutes. Check on them then and, if you want, sprinkle some feta on the tops of the tomatoes (I totally encourage it). Bake for another 10 minutes or so and then let them cool before serving.

- Melissa

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