Sunday Supper: Greek Lamb Stuffed Roma Tomatoes

So far, this Sunday Supper series has been a wonderful thing for our family! Not only has it encouraged us to make a bigger deal out of Sunday dinner time (leading to a longer, more thoughtful meal in general during which we connect as a family), it has also been a great excuse to challenge ourselves to explore different flavors, especially in the way of international cuisine. We have so far explored English, Spanish, Thai, and Moroccan dishes. While we didn’t set out to take our tastebuds on a trip around the globe, it has been so much fun introducing new flavors to our boys and talking about each country at the dinner table. I’ve also been pleasantly surprised by the overlap of ingredients — for example, that saffron completely changes the flavor of a dish whether paired with seafood and tomatoes, or olives and coriander. It’s definitely pushed us outside our usual dinner routine in such a good way.

For this Sunday Supper, we tried Greek by way of delicious, perfectly-seasoned ground lamb and portobello mushrooms stuffed into a ripe roma tomato, baked, and topped with cool and refreshing cucumber salsa. The herbs and feta cheese took this dish to the next level! It was a delicious, surprisingly light and fresh dinner that we loved. We will definitely be making this one again!

Greek Lamb Stuffed Roma Tomatoes (Adapted from Big Green Egg site)

Cucumber Salsa

• 1 cup cucumber, chopped (I used English cucumbers)
• 3 Tbsp sweet onion, minced
• 1 clove garlic, minced
• 2 Tbsp dill, chopped
• 1 Tbsp Greek yogurt
• 1 tsp freshly squeezed lemon juice
• sea salt & pepper, to taste

Stuffing

• 1 lb ground lamb
• 1 small onion, chopped
• 1 portobello mushroom, chopped
• 1 clove garlic, minced
• 2 Tbsp olive oil
• 1 Tbsp fresh oregano
• 1/2 cup feta cheese
• 6 – 8 large Roma tomatoes

First, slice the tops off the tomatoes and scoop out the seeds and insides, being very careful not to break the skin. Be sure to set aside the flesh from the insides, as you will use them later. Set empty tomatoes upside down on a paper towel so that some of the liquid drains. While the tomatoes drain, prepare the cucumber salsa by combining all ingredients and stirring well. Set aside. Can be made a few hours ahead of time, as long as you refrigerate it.

Preheat oven to 350. On stovetop, heat olive oil in a heavy cast iron skillet. Caramelize onions, then add ground lamb and cook until browned. Drain fat from pan. Season with salt and pepper, then add mushrooms and 3 Tbsp of the reserved tomato flesh and cook for a few more minutes. Remove from heat and stir in most of feta cheese, reserving some for topping after it’s out of the oven.

Place tomatoes, upright, onto a lightly oiled baking dish. Stuff tomatoes very full with the lamb filling and bake for 10 – 12 minutes, or until the tomato skins lightly crack on the outside. Remove from oven, plate, and top with cucumber salsa. Sprinkle fresh oregano leaves, if desired, and serve hot. Enjoy!

Also, enjoy the rest of your weekend. If it’s anything like ours, you’re experiencing spring-like weather and making the most of the sunshine!