Provençal baked tomatoes with saddle of lamb

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Peel and finely chop the garlic. Wash and clean the tomatoes and cut in half horizontally. Remove the flesh with a ball cutter and place in a bowl. Heat 1 tablespoon of oil in a frying pan. Fry the tomato halves with the cut surface first in it for 2-3 minutes while turning. Deglaze with stock and bring to the boil. Remove the tomatoes and place on a baking tray. Chop the tomato flesh finely. Add tomatoes and garlic to the roasting set, bring to the boil again and set aside

2. 2

   Wash parsley, shake dry and chop the leaves from 3 stalks. Grate the parmesan. Add breadcrumbs, parmesan and chopped parsley to the tomato stock and mix. Season with pepper and possibly a little salt

3. 3

   Wash the lamb, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the meat at medium heat for about 8 minutes while turning. Then beat the meat in aluminium foil and let it rest for 5-8 minutes. Put 3-4 tablespoons of water into the pan and set aside

4. 4

   Season hollowed tomatoes with salt and pepper. Pour tomato crumble mixture into the tomatoes and gratinate in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes. Halve the meat. Arrange 2 meat halves and 3 tomatoes on plates and garnish with parsley. Drizzle roasting mixture over the meat

Nutrition Facts

KCAL
360 kcal

CARBS
13 g

FATS
16 g

PROTEINS
38 g