Herby Lamb-Stuffed Tomatoes Recipe

There's nothing like a rich and saucy meal to satisfy all your senses, and Tasting Table recipe developer Ashley Altan highlights that with these herby lamb-stuffed tomatoes. Round, juicy tomatoes are hollowed out and filled with a mixture of lamb and herbs and then baked, making for a unique take on a saucy tomato and meat dish. Altan shares, "Each bite is packed with expertly seasoned ground lamb, fresh herbs, and plenty of garlic." 

While you could serve these with various starchy sides like rice or potatoes, Altan says, "My favorite part is dipping bread directly into the juices." As she describes, "When coupled with crusty artisanal-style bread, these lamb-stuffed tomatoes are the ideal Mediterranean food that can be served as a side dish or as the main attraction." Once you take a bite, it will be hard to put your fork down — except to grab a piece of bread to swipe up every last drop of that sauce.

Gather the ingredients for this herby lamb-stuffed tomatoes recipe

For this recipe, you'll begin with ground lamb, though if you're wary, Altan notes that you can swap it for "ground beef, turkey, or even chicken." Nevertheless, she does point out that "these stuffed tomatoes are perfect if you want to slowly incorporate lamb into your diet."

To mix with the meat, you'll need to dice a small onion, finely chop a few garlic cloves, cut up some fresh parsley, and get dried oregano, dried mint, lemon juice, and salt. Altan comments, "The recipe uses lemon juice in the marinade, which effectively hides the gaminess of the lamb. You would have thought you were eating beef!" Finally, get a handful of medium-sized tomatoes and make sure to have olive oil on hand.

Combine the lamb stuffing ingredients

Begin by preheating the oven to 375 F so it gets hot while you prepare the meat mixture. Set out a large bowl, and add in the ground lamb, diced onion, minced garlic, ⅓ cup of chopped parsley, oregano, mint, lemon juice, and 1 teaspoon of salt. Use the tips of your fingers to gently mix the ingredients together to distribute the seasonings, but avoid mixing them into a dense mass. Set the meat aside while you work on the tomatoes. 

If you are planning dinner in advance, Altan recommends, "Season the meat ahead of time, then cover it with plastic wrap and place it in the refrigerator for up to 12 hours to allow the flavors to develop." Only prep the tomatoes once you are ready to bake the dish.

Prep the tomatoes and make the sauce

Next, set out your tomatoes and cut off all the tops — but don't discard them; you'll use them later. Then, scoop the flesh out of the center of the tomato with a spoon, and dump it into a bowl. Combine the tomato flesh, olive oil, 1 tablespoon of chopped parsley, and ½ teaspoon of salt in a blender, then blend until they turn into a smooth tomato sauce.

Stuff the tomatoes and assemble the dish

One by one, scoop the herby lamb mixture into the hollow tomatoes, lightly packing them but being sure not to overstuff them so the dish cooks evenly. Carefully transfer the stuffed tomatoes to a Dutch oven or baking dish with high edges. Pop on the tomato tops as lids, then pour the blended tomato sauce around the tomatoes to cover the surface of the dish.

Bake and serve these herby lamb-stuffed tomatoes

Cover the baking dish with a lid and transfer it to an oven rack to bake for 30 minutes. Remove the dish and let it sit and cool for a minimum of 20 minutes before serving the tomatoes. Altan explains, "This step will ensure the tomatoes will remain intact." Spoon some tomato sauce into a serving dish, add the stuffed tomatoes on top, and finish with a sprinkling of chopped parsley for garnish.

"This dish is very saucy," Altan emphasizes and remarks, "The flavors pair well with crusty bread that has a crispy exterior but a soft interior." Her top pick is a French baguette. As for leftovers, store them in a sealed container for up to 3 days, then reheat them in the microwave for about a minute or until they are heated through. 

Herby Lamb-Stuffed Tomatoes Recipe
5 from 35 ratings
Tomatoes make a show-stopping vehicle for herby ground lamb, especially when served over a smooth tomato sauce for dipping with crusty bread.
Prep Time
Cook Time
stuffed tomatoes
lamb-stuffed tomatoes on plate
Total time: 1 hour, 10 minutes
  • ½ pound ground lamb
  • ¾ cup diced onion (about 1 small onion)
  • 3 cloves garlic, finely chopped
  • ⅓ cup + 1 tablespoon chopped parsley, divided, plus more for garnish
  • 1 teaspoon dried oregano
  • ½ teaspoon dried mint
  • 2 tablespoons lemon juice
  • 1 ½ teaspoon salt, divided
  • 5 medium-sized tomatoes
  • 2 tablespoons olive oil
  1. Preheat the oven to 375 F.
  2. Add the ground lamb, onion, garlic, ⅓ cup parsley, oregano, mint, lemon juice, and 1 teaspoon salt to a bowl. Gently mix with your fingers to evenly distribute the ingredients into a loose mixture, then set aside.
  3. To prepare the tomatoes, cut off the tops and set them aside for later. Hollow out the tomatoes by carefully scooping out the flesh over a bowl.
  4. Add the scooped-out tomato flesh to a blender with the olive oil, the remaining 1 tablespoon chopped parsley, and ½ teaspoon salt. Blend until you have a smooth tomato sauce.
  5. Fill the hollow tomatoes with the seasoned lamb mixture, lightly packing in the mixture until all are filled.
  6. Place the stuffed tomatoes in a Dutch oven or baking dish and place the tomato tops back on.
  7. Pour the tomato sauce into the bottom of the baking dish, cover with a lid, and bake for 30 minutes.
  8. Let the stuffed tomatoes cool for at least 20 minutes before serving so the tomatoes don't break.
  9. To serve, place some tomato sauce in the bottom of a serving bowl, top with the stuffed tomatoes, and sprinkle with more freshly chopped parsley.
Calories per Serving 212
Total Fat 16.4 g
Saturated Fat 5.4 g
Trans Fat 0.0 g
Cholesterol 33.1 mg
Total Carbohydrates 8.0 g
Dietary Fiber 2.1 g
Total Sugars 4.3 g
Sodium 477.7 mg
Protein 9.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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