GREEK LAMB STUFFED ROMA TOMATOES

Ingredients

Cucumber Salsa

Stuffing

 

Cucumber Salsa Ingredients

1 Cup (240 ml) Cucumber (Chopped)

3 tbsp (45 ml) Onion (Chopped)

1 clove Garlic (Chopped)

2 tbsp (30 ml) Dill (Chopped)

1 tbsp (15 ml) Greek Yogurt

1/2 tsp (3 ml) Lemon Juice

Pinch of Salt and Ground Black Pepper

 

Stuffing Ingredients

450g Ground Lamb

½ Large Onion (Chopped)

1 Portobello Mushroom (Chopped)

1 Clove Garlic

2 tbsp (30 ml) Olive Oil

1 tbsp (15 ml) Fresh Oregano

1 tbsp (15 ml) Rosemary

⅓ Cup (80 ml) Feta Cheese

Pinch of Salt and Ground Black Pepper

Instructions

Combine all of the salsa ingredients and set aside until needed.

Set the EGG for direct cooking (without the convEGGtor) at 177°C/350°F.

Slice off the top of the tomatoes and scoop out the seeds and insides, being careful not to break the skin. Set upside-down on a paper towel to allow juices to run out for 10 minutes.

In a stir fry or paella pan, caramelise the onions. Brown the lamb with the salt and pepper. Add the mushrooms and 3 tablespoons of the tomato and cook for 1 minute. Add most of the feta cheese, reserving some for topping. Cook for 1 minute and remove from heat.

Place tomatoes on grill rings; fill tomatoes generously. Grill for 5-6 minutes or until tomato skins crack open slightly. Remove from heat, top with cucumber salsa and enjoy!