Tomatoes Stuffed with Lamb, Pine Nuts, and Mint
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Tomatoes stuffed with lamb, pine nuts, and mint
Ingredients
- Tomatoes - 12 pieces
- Onion - 1 head
- Rack of Lamb - 24.7 oz
- Matzah - ¾ cup
- Chopped Sage Leaves - ½ cup
- Pistachios - ¼ cup
- Egg white - 1 piece
- Fresh Mint - 2 tablespoons
- Salt - 1½ teaspoons
- Ground Black Pepper - 1 teaspoon
- Turmeric - 1 teaspoon
Step by Step guide
Step 1
Cut off the tops of the tomatoes (about a quarter) and scoop out the seeds and pulp with a spoon, being careful not to damage the skin. Place the tomatoes cut side down on a paper towel for 20 minutes to drain the juice.
Step 2
Preheat the oven to 356°F. Grease a rectangular baking dish with vegetable oil.
Step 3
In a large bowl, mix the ground lamb, finely chopped onion, crushed matzah, parsley, pine nuts, lightly beaten egg, finely chopped mint, salt, pepper, and turmeric. Mix well.
Step 4
Stuff the tomatoes tightly with the filling, making a small mound on top, and place them in the dish.
Step 5
Bake until cooked through for about 1 hour. Let sit for 10 minutes and serve warm.
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