Saturday, September 07, 2013

Lamb Stuffed Tomatoes

This is a very yummy improvisation. It's still a work in progress, but it was delicious enough for me to record it here :)

Lamb Stuffed Tomatoes - Serves 2 as a nice supper.

4 Large tomatoes (about 8 ounces each)
Extra Virgin Olive Oil
1/2 fennel bulb. Trimmed of stalks (cored if needed) and chopped fine)
1/2 red onion, diced fine.
1/2 lb ground lamb
2 garlic cloves, minced
1/4 cup couscous
1/3 cup chicken stock
1/2 cup feta, crumbled
1/4 cup walnuts
2 tablespoons, chopped fresh mint
Thin slices of goat cheese

Slice the top 1/8 inch off each tomato (step end). Using a paring knife and a spoon remove the core and the seeds from the inside. Sprinkle the inside of each tomato with 1/8 teaspoon of salt. Place the tomatoes upside down on a few layers of paper towels and drain for 30 minutes.

Put an oven rack in the upper middle position and preheat to 375F

Add a drop of oil to a medium saucepan. Crumble in the Lamb and cook until brown. Remove to a strainer set over a bowl to drain.

Take a tablespoon of the drained lamb fat and put it back in the sauce pan. Add the fennel and the red onion and saute until softened, about 7 to 9 minutes. Stir in the garlic and saute for about 30 seconds. Add the couscous and cook until lightly toasted 1-2 minutes.

Add the lamb and the chicken stock. Bring to a brief simmer and then cover, remove from the heat and let rest for 5 minutes.

Stir in the feta, walnuts and mint.

Pat the inside of each tomato dry with paper towels. Line an 8 inch square baking dish with foil and spray with oil. Brush the cut edges of the tomato with oil.

Divide the filling between the four tomatoes and firmly but carefully stuff them.

Place a slice of goat cheese on each tomato

Bake until the cheese is lightly browned and the tomatoes are tender, about 20 minutes.

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