Stuffed Lamb Tomatoes
Tomatoes, lamb and rice come together in this Greek lamb — 90 minutes, 12 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 12 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 12 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat oven to 180C/160C fan/gas 4.
- Slice the tops off the tomatoes and reserve.
- Scoop out most of the pulp with a teaspoon, being careful not to break the skin.
- Finely chop the pulp, and keep any juices.
- Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
- Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured.
- Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned.
- Add the tomato pulp and juice, the rice and the stock.
- Season generously.
- Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed.
- Set aside to cool a little, then stir in the herbs.
- Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.
You'll use: Oven · Frying pan / skillet · Pan · Saucepan · Baking tray
Watch how it's made
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What to serve with Stuffed Lamb Tomatoes
- Garides Saganaki Seafood
- Moussaka Beef
- Honey Yogurt Cheesecake Dessert
- Chicken Quinoa Greek Salad Chicken
Tips & common questions
How long does Stuffed Lamb Tomatoes take to make?
About 90 minutes from start to finish — an estimate based on the 12 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Stuffed Lamb Tomatoes via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.