Stuffed Lamb Tomatoes

Name: Stuffed Lamb Tomatoes
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 large Tomatoes; Pinch Sugar; 4 tbs Olive Oil; 1 chopped Onion; 2 finely chopped Garlic Clove; 200g Lamb; 1 tbs Cinnamon; 2 tbs chopped Tomato Puree; 50g Rice; 100ml Chicken Stock; 4 tbs Dill; 2 tbs Chopped Parsley; 1 tbs Mint

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Lamb recipe with Greek flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 42 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 40 min total

4 large Tomatoes
Pinch Sugar
4 tbs Olive Oil
1 chopped Onion
2 finely chopped Garlic Clove
200g Lamb
1 tbs Cinnamon
2 tbs chopped Tomato Puree
50g Rice
100ml Chicken Stock
4 tbs Dill
2 tbs Chopped Parsley
1 tbs Mint

Step-by-step instructions

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.

Why this works on a weeknight

Stuffed Lamb Tomatoes lands at about 40 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Stuffed Lamb Tomatoes actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Lamb Greek