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Categories:
tomatoes butter onion ground lamb red wine fresh mint parsley ground cinnamon white rice breadcrumbs Parmesan cheese
Viewed: 34 - Published at: 3 years agoIngredients
- 8 large firm tomatoes (each 3 to 3 1/2 inches in diameter)
- 2 tablespoons (1/4 stick) butter
- 1 large onion, chopped
- 1 pound ground lamb
- 1/2 cup dry red wine
- 1/4 cup chopped fresh mint
- 4 tablespoons chopped fresh parsley
- 1/4 teaspoon ground cinnamon
- 3/4 cup cooked long-grain white rice (about 1/4 cup uncooked)
- 1/4 cup plain dry breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
Method
- Preheat oven to 350F.
- Cut off top third of tomatoes; chop tops and reserve.
- Scoop out seeds, juice, and pulp from tomatoes and discard.
- Melt butter in heavy large skillet over medium-high heat.
- Add onion and saute until tender and golden, about 8 minutes.
- Add lamb and saute until browned, about 7 minutes.
- Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon.
- Bring to boil.
- Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes.
- Stir in cooked rice.
- Place tomatoes in 13x9x2-inch glass baking dish.
- Spoon lamb mixture into tomatoes.
- Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese.
- Bake until heated through and cheese begins to turn golden, about 25 minutes.
- Sprinkle with remaining 2 tablespoons parsley.
