Make it Scotch

Mighty Lamb Tomatoes

  • Prep 20 mins
  • Cook 30 mins
  • Serves 4 large

Ingredients

Cooking Method

  • 1
    Preheat the oven to180C / Fan 150C / Gas Mark 4
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Bake for 30 minutes or until the rice is tender.
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